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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/4 red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/2 cup fresh mint, chopped - Juice of 1 large lemon - 3 tablespoons olive oil - Salt and pepper to taste Quinoa acts as the base of this salad. It is a great source of protein and fiber. Rinsing the quinoa helps remove its natural coating, called saponin, which can taste bitter. Using vegetable broth instead of water adds more flavor to the quinoa. Fresh vegetables make this salad colorful and crunchy. Cherry tomatoes add sweetness, while cucumbers offer a cool crunch. The bell pepper adds a crisp bite, and red onion brings a hint of sharpness. Herbs are essential for flavor. Fresh parsley and mint give the salad a bright, fresh taste. These herbs also add a pop of green, making the dish visually appealing. The dressing is simple yet effective. Lemon juice adds acidity, balancing the flavors. Olive oil brings richness and smoothness. Salt and pepper enhance all the tastes, making each bite delightful. - Feta cheese - Additional herbs or spices Feta cheese can elevate this salad. Its salty flavor pairs well with the fresh ingredients. You can sprinkle it on top before serving for added taste. Feel free to experiment with other herbs or spices. Consider adding dill or basil for a different twist. A pinch of red pepper flakes can also add some heat. This flexibility lets you customize the salad to your liking. {{ingredient_image_1}} Start by rinsing 1 cup of quinoa in cold water. This step removes any bitter taste. Next, combine the rinsed quinoa with 2 cups of vegetable broth or water in a medium saucepan. Place the pan over medium-high heat. Bring the mixture to a boil. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. You want the quinoa to absorb all the liquid and become fluffy. After 15 minutes, take the pan off the heat. Let it sit, covered, for an extra 5 minutes. This helps the quinoa finish cooking. Fluff it with a fork and let it cool. While the quinoa cools, wash and chop your vegetables and herbs. You will need 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1/4 finely chopped red onion. Also, chop 1/2 cup each of fresh parsley and fresh mint. Once the quinoa is cool, add it to a large mixing bowl with the chopped vegetables and herbs. This mix adds color and flavor to your salad. Now it's time to add the dressing. Squeeze the juice of 1 large lemon over the salad. Drizzle in 3 tablespoons of olive oil. Season it with salt and pepper to your taste. Gently toss all the ingredients together until they mix well. If you want, sprinkle crumbled feta cheese on top for extra flavor. Serve your Lemon Herb Quinoa Salad in a large bowl. Enjoy the fresh and vibrant flavors! To make great quinoa, start by rinsing it well. Rinsing removes bitter saponins. Use a fine mesh strainer and run cold water over it for about a minute. This ensures a lovely taste. Next, cook the quinoa just right. Combine one cup of rinsed quinoa with two cups of vegetable broth or water in a saucepan. Bring it to a boil on medium-high heat. Once it boils, reduce the heat to low. Cover and simmer for about 15 minutes. The quinoa should absorb all the liquid and fluff up nicely. After cooking, let it rest, covered, for five more minutes. Fluff it with a fork, and set it aside to cool. This step is key for perfect texture. To boost flavor, play with herbs and spices. Fresh parsley and mint add bright notes. You can also toss in basil or cilantro for more depth. Experimenting with different herbs keeps the dish interesting. Adjusting lemon juice is easy too. Start with the juice of one large lemon. Taste the salad after mixing. If you want more zing, add a bit more lemon juice. The right balance brings all flavors together. Pro Tips Cook Quinoa Perfectly: Rinse the quinoa thoroughly before cooking to remove bitterness and ensure a fluffy texture. Customize Your Veggies: Feel free to add other vegetables like bell peppers or carrots to enhance the salad’s color and flavor. Make It Ahead: This salad tastes even better after it sits for a while, making it an excellent option for meal prep. Feta Variations: For a different flavor profile, try using crumbled goat cheese or a dairy-free feta alternative. {{image_2}} You can easily change up your Lemon Herb Quinoa Salad. One way is to add protein. Cooked chicken or chickpeas work well. They make the salad heartier and more filling. You can also add fruits for a sweet twist. Try diced apples or berries for a fun flavor mix. These fruits add freshness and color, making your salad more appealing. This salad is great for different diets. You can make it vegan by leaving out feta cheese. Use plant-based proteins like chickpeas for added nutrition. The salad is gluten-free as it uses quinoa. For lower-calorie options, cut back on the olive oil. Consider using lemon juice or vinegar as a lighter dressing. These adjustments keep your dish healthy without losing flavor. To keep your Lemon Herb Quinoa Salad fresh, store it in the fridge. Use an airtight container. This helps lock in flavor and moisture. You can use glass or plastic containers. Glass is great for easy cleaning and does not hold odors. Make sure to let the salad cool before sealing it. This prevents extra moisture inside the container. The salad stays fresh for about three days in the fridge. Can you freeze quinoa salad? Yes, you can freeze it, but not all elements freeze well. Freezing may change the texture of vegetables like cucumbers and tomatoes. For best results, freeze only the quinoa. To freeze, place the quinoa in a freezer bag. Remove as much air as possible. Seal it tightly and label it with the date. When you're ready to eat, thaw it in the fridge overnight. You can add fresh veggies and dressing after thawing. This way, you maintain the salad's taste and crunch. Lemon Herb Quinoa Salad stays fresh in the fridge for about three to five days. Be sure to keep it in a sealed container. This helps maintain its flavors and crunch. If you notice any change in smell or color, it’s best to toss it out. Yes, you can make this salad in advance. It tastes even better after sitting for a few hours. Just keep it in the fridge until you're ready to serve. If you plan to store it for longer, add the dressing just before serving to keep the veggies crisp. If you can't find quinoa, you can use rice, couscous, or bulgur. Each option offers a different flavor and texture. However, quinoa stands out for its health benefits. It is high in protein and fiber, making it great for filling you up. It also contains all nine essential amino acids, which many grains do not. This makes quinoa a superfood among grains, perfect for a healthy diet. In this post, we explored making a tasty Lemon Herb Quinoa Salad. We covered ingredients, cooking, and tips to perfect the dish. You learned variations for proteins and meals. Remember to store leftovers properly to keep them fresh. Try new flavors and adjust based on your taste. Enjoy creating your own salad masterpiece. You have the tools to make it perfect!

Lemon Herb Quinoa Salad

A refreshing salad featuring quinoa, fresh vegetables, and herbs, dressed with lemon and olive oil.
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, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (any color), diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 large lemon, juiced
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • optional feta cheese, crumbled (for garnish)

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy.
  • Remove the saucepan from heat and let the quinoa sit, covered, for an additional 5 minutes. Fluff it with a fork and set it aside to cool.
  • In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
  • Add the cooled quinoa to the bowl of vegetables.
  • Drizzle the lemon juice and olive oil over the salad. Season with salt and pepper to taste.
  • Gently toss until all ingredients are well combined.
  • If desired, sprinkle crumbled feta cheese on top before serving.

Notes

Serve the salad in a large bowl, garnished with extra lemon slices and a few sprigs of parsley for an inviting look.
Keyword healthy, quinoa, salad, vegetarian