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- 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth - 1 cucumber, diced into small cubes - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh mint, finely chopped - Juice of 1 large lemon - 3 tablespoons extra virgin olive oil - Salt and freshly ground pepper, to taste This salad starts with quinoa, a healthy grain. Quinoa is packed with protein and fiber. Rinsing the quinoa helps remove any bitter taste. You can cook it in water or vegetable broth to add flavor. Next, we have colorful veggies. Cucumber adds crunch. Red bell pepper brings sweetness. Cherry tomatoes add juiciness. Red onion adds a mild bite. Fresh parsley and mint give the salad a bright flavor. They also make the dish look pretty. - Crumbled feta cheese for garnish Feta cheese adds a creamy texture and salty flavor. You can sprinkle it on top before serving. If you want a bit more flavor, it’s a great addition. - Use vegetable broth instead of water for extra flavor. - Swap cucumber with zucchini if you prefer. - Avoid feta cheese for a dairy-free version. You can change ingredients based on your needs. If you have a dairy allergy, leave out the feta. If you don't like red onion, you can skip it. This recipe is flexible to fit your tastes. {{ingredient_image_2}} To start, grab a medium saucepan. Pour in 2 cups of water or vegetable broth. I prefer broth for extra flavor. Bring it to a vigorous boil on high heat. Once boiling, add 1 cup of rinsed quinoa. This step is key to remove any bitter taste. Now, turn the heat down to low. Cover the saucepan with a lid and let it simmer. Cook for about 15 minutes until the liquid is gone. After that, remove it from heat. Let it sit for 5 more minutes, still covered. This steaming helps fluff the quinoa. Finally, use a fork to fluff the quinoa gently. Set it aside to cool to room temperature. While the quinoa cools, let’s chop the veggies. Take a large mixing bowl and add the following: - 1 cucumber, diced into small cubes - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, finely chopped - 1/4 cup fresh mint, finely chopped Mix these colorful veggies well. The fresh herbs add a bright taste that pairs nicely with the quinoa. Now, it’s time to bring everything together. Once the quinoa has cooled, add it to the bowl of veggies. Gently mix them together until everything combines well. In a small bowl, whisk the following to create the dressing: - Juice of 1 large lemon - 3 tablespoons extra virgin olive oil - Salt and freshly ground pepper, to taste Whisk until the mixture is smooth. Drizzle this vibrant dressing over your quinoa salad. Toss everything gently to coat the grains and veggies with the dressing. Taste your salad and adjust the seasoning if needed. For a creamy touch, sprinkle crumbled feta cheese on top. You can serve this salad right away. Or, let it chill in the fridge for 30 minutes. This helps the flavors meld beautifully. Enjoy your fresh and vibrant dish! To fluff quinoa, start by cooking it with care. After you finish cooking, let it sit for five minutes. This step helps the grains steam and become light. Use a fork to gently lift the quinoa. This action separates the grains for a perfect texture. Avoid using a spoon, as it can make the quinoa mushy. Fluffing is key to your salad's success. When dicing vegetables, aim for even pieces. Start with a sharp knife; it makes cutting easier. Cut your cucumber and bell pepper in half, then slice them into strips. Next, turn the strips and cut them into cubes. For cherry tomatoes, cut them in half for a burst of flavor. The smaller the pieces, the easier they blend in the salad. Uniformity helps with even flavor in every bite. You can easily adjust the salad's flavor to suit your taste. If you love tang, add more lemon juice. For richness, increase the olive oil or add feta cheese. If you prefer a milder taste, reduce the onion and use less salt. Remember to taste as you go! This step helps you find the perfect balance. Don’t hesitate to experiment with herbs, too; they can change the whole dish. Pro Tips Rinse the Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can give it a bitter taste. Use Broth for Flavor: Cooking quinoa in vegetable broth instead of water adds an extra layer of flavor, making your salad even more delicious. Let it Cool: Allow the quinoa to cool to room temperature before mixing with vegetables to maintain their crispness and prevent wilting. Fresh Herbs Matter: For the best flavor, use fresh herbs rather than dried; they add brightness and a burst of flavor to your salad. {{image_4}} You can easily make this salad feel Mediterranean. Just add crumbled feta cheese and sliced olives. The feta gives a creamy texture and salty bite. Olives add a briny flavor that complements the fresh herbs. This twist brings a new depth to the salad. You can mix in Kalamata or green olives for variety. Both will elevate your dish further. Looking to make this salad more filling? Add chickpeas or grilled chicken. Chickpeas are a great plant-based protein option. They also give a nice chew to the salad. If you prefer meat, grilled chicken breast works well. Just slice it and toss it in. Either choice provides essential nutrients and keeps you satisfied. Seasonal vegetables can change the vibe of this salad. In summer, try adding zucchini or bell peppers. In fall, roasted butternut squash fits perfectly. Fresh corn and snap peas work well in the spring. This way, you use what's fresh and local. Plus, it keeps your meals exciting and diverse. Each season brings a new flavor profile to enjoy. To store your Lemon Herb Quinoa Salad, first let it cool. Place the salad in an airtight container. It keeps well in the fridge for up to three days. If you added feta, it’s best to eat it within two days for peak flavor. To keep your salad fresh, avoid adding the dressing until you are ready to eat. Store the dressing separately in a small jar or bowl. This keeps the salad crisp and prevents sogginess. When ready to serve, mix in the dressing just before enjoying your meal. This salad is best served cold or at room temperature. If you prefer it warm, gently heat the quinoa in a pan. Do not microwave the salad as the veggies may become mushy. For a nice touch, add fresh herbs or a squeeze of lemon before serving to brighten the flavors. Yes, you can make Lemon Herb Quinoa Salad ahead of time. This dish tastes great even after sitting in the fridge. Just mix all your ingredients, then cover and store it. I recommend making it a few hours before serving. You can let the flavors develop overnight if you want. Just remember to give it a good stir before serving. Quinoa is a superfood packed with nutrients. It is high in protein and fiber, which helps keep you full. Quinoa also contains all nine essential amino acids. It is rich in vitamins B and E, iron, and magnesium. Eating quinoa can support heart health and aid digestion. Plus, it’s low in calories, making it a great choice for many diets. Yes, Lemon Herb Quinoa Salad is naturally gluten-free. Quinoa itself is gluten-free, so you don’t need to worry. Just ensure that your other ingredients, like broth or condiments, are gluten-free as well. This makes it a perfect dish for anyone with gluten sensitivities or celiac disease. This salad pairs well with many dishes. You can serve it with grilled chicken or fish for a protein boost. It also goes great with roasted vegetables or a light soup. For a vegetarian option, pair it with hummus or falafel. Enjoy it as a light meal or a side dish at gatherings. This blog post covered how to create a tasty Lemon Herb Quinoa Salad. We discussed the main and optional ingredients, plus substitutions for your needs. I shared easy steps to cook quinoa, prepare vegetables, and mix the salad. Tips helped with fluffing quinoa and dicing veggies. You can also try several fun variations and learn to store leftovers properly. Enjoy making your own version of this healthy salad! It’s simple and delicious, making it a perfect dish for any meal.

Lemon Herb Quinoa Salad

A refreshing salad featuring quinoa, fresh vegetables, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water or vegetable broth
  • 1 medium cucumber, diced into small cubes
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 large lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • to taste salt and freshly ground pepper
  • optional crumbled feta cheese for garnish

Instructions
 

  • In a medium saucepan, bring the water or vegetable broth to a vigorous boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan with a lid, and allow it to simmer for about 15 minutes, or until all the liquid has been absorbed.
  • After cooking, remove the saucepan from heat; let it sit covered for an additional 5 minutes to steam. Next, fluff the quinoa gently with a fork, allowing it to cool to room temperature.
  • While the quinoa cools, prepare the vegetables. In a large mixing bowl, combine the diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, along with the chopped parsley and mint.
  • Once the quinoa has cooled, add it to the bowl with the chopped vegetables. Gently mix everything together until well combined.
  • In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and freshly ground pepper until the mixture is emulsified. Drizzle this vibrant dressing over the quinoa salad. Toss gently to ensure the grains and vegetables are well coated with the dressing.
  • Taste the salad and adjust the seasoning, adding more salt or pepper if needed. If you like, sprinkle crumbled feta cheese on top for an added creaminess and flavor.
  • Serve the salad immediately for the freshest taste, or refrigerate it for about 30 minutes to allow the flavors to meld beautifully before serving.

Notes

For an inviting presentation, serve the salad in a large bowl topped with a few sprigs of fresh mint and a lemon slice on the side.
Keyword healthy, quinoa, salad, vegetarian