Basil-Infused Quinoa with Pinenuts

Serves 2

Preparation: 30 minutes (or 50 minutes if soaking quinoa)

Print this recipe Send to a friend  

Other Salads:

Kale & Avocado SaladKale & Avocado Salad
Rainbow SaladRainbow Salad
Semi-Raw Noodle Salad with Sweet Soy-Lime DressingSemi-Raw Noodle Salad with Sweet Soy-Lime Dressing
Egyptian Chickpea & Avocado SaladEgyptian Chickpea & Avocado Salad
Rainbow Kale Festive SaladRainbow Kale Festive Salad

< More recipes

Basil-Infused Quinoa with Pinenuts

This is a protein-packed wonderful summer dish - serve as a salad side accompaniment or on it's own. The basil mixed through with the warm quinoa imparts fresh herb aromas and this dish is sure to be a crowd-pleaser!


  • 1 x cup red quinoa
  • 1/2 cup pine nuts or cahsews
  • 1 x tbsp olive oil or flaxseed oil
  • 1 x large handful of fresh basil, roughly chopped
  • Pinch of sea salt


  1. Ideally rinse and soak quinoa for about 20 minute
  2. Strain and combine quinoa with 2 x cups of water and the sea salt and bring to boil in saucepan
  3. Reduce heat, cover, simmer for 20 minutes
  4. While quinoa cooking, heat pine nuts (or cashews) in small fry-pan (no oil), over medium heat. Toast nuts until they just start to turn golden (roughly 6 minutes). Toss pan to prevent burning!
  5. Once toasted transfer to a bowl to cool
  6. When quinoa is cooked transfer to a serving bowl and stir in the pine nut
  7. Add the olive oil (or flaxseed oil), basil and stir to combine.
  8. Serve with a sprig of basil for garnish!


Share This: Stumble This Digg This Add to MySpace Add to Facebook Hugg This More... is an initative of Animals Australia, Australia’s most dynamic national animal protection organisation. More »