This is a darn good quinoa recipe and I think that fresh basil is essential. I made this in the summer with fresh field corn and made it for the day after and before Thanksgiving with frozen corn and it was very well received. The corn and the basil make great contrasting flavors. Goes with a lot of things and makes a special treat in the lunch box if their are left overs.
I make extra dressing for this salad. Very good for summer BBQ's.
I agree with a previous reviewer that this is a good starter recipe. The flavors are very light and you could add many things to make this dish more of a standout. We substituted scallions and tomatoes for the red peppers and red onions. A light, healthy dinner. Thanks for the recipe. We'll be making again.
I loved this! Even though i didn't put the onion in and used dried basil it was still super good. Every one loved it.
An abundance of fresh basil and a love of quinoa made this an instant draw for me. The delicate dressing went very well with the dish and really let the basil serve as the star. As a matter of personal preference, I would probably add more stuff (peppers and corn next time). It makes quite a bit and I added some zucchini and chickepeas (time to empty the icebox) to the leftovers to turn this lovely side into a lunch entree. Thanks!
This is healthy, different consistency, a good starter recipe for quinoa. Be sure to rinse the quinoa well before using for anyone not familiar with it. I liked the combo of tastes and the light dressing. Makes a lot. I'm planning on adding cold shrimp or surimi slices to the leftovers and using it as a lunch salad. I will certainly make it again.