Spring Quinoa Salad, basil, balsamic vinaigrette

Recipe By: Chef Davinder, Le Meridien

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  • ¼  cup olive oil
  • 1 clove minced garlic
  • ¼ cup basil paste
  • 2 tablespoons lemon juice 1 large lemon
  • 1 tablespoon golden balsamic vinegar or champagne vinegar
  • Kosher salt and black pepper to taste


  • 2 cups cold cooked quinoa
  • 50 gms green zucchini, sliced
  • 50 gms  yellow zucchini, sliced
  • 50 gms mushrooms, sliced
  • 20 gms Arugula leaves
  • 4-5 asparagus sticks
  • 50 gms 1 cup halved grape or cherry tomatoes
  • 1 Kosher salt and black pepper to taste


  • First, make the dressing. In a small bowl or jar, whisk together the basil paste, olive oil, garlic, lemon juice, vinegar, salt and pepper. Set aside.
  • Par boil vegetables, drain, keep aside.
  • In a large bowl, combine quinoa, and vegetables.
  • Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste.
  • Garnish with micro greens and tuile and servechilled.

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