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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 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped When I create this salad, I always start with high-quality quinoa. Quinoa is packed with protein and fiber. Rinsing it removes any bitter taste. I usually use vegetable broth for more flavor, but water works too. I love to add fresh vegetables to my salad. Cherry tomatoes bring sweetness, while cucumbers add crunch. Bell peppers bring color and more crunch. Red onion adds a nice bite, but you can reduce it if you prefer a milder taste. Fresh herbs are key to this dish. Parsley gives a fresh taste, while mint adds a unique twist. Together, they make the salad bright and inviting. - 1/4 cup olive oil - 3 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste For the dressing, I use good olive oil. It adds richness and depth. Fresh lemon juice brightens the dish, and the zest gives an extra burst of flavor. I always add salt and pepper to balance the taste. Mixing the dressing well is important. It should coat every ingredient in the salad. - Other vegetables (suggestions for customization) - Nuts or seeds for added crunch You can customize this salad with other vegetables. Carrots or radishes add nice flavors and colors. I also like to toss in nuts or seeds for extra crunch. Almonds or sunflower seeds work great! Feel free to get creative. This salad is flexible and fun to make. {{ingredient_image_1}} To start, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth or water in a medium saucepan. Bring this mix to a boil over medium-high heat. Once it boils, reduce the heat to low and cover the pot. Cook for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. Remove the pot from heat and let it cool slightly. While the quinoa cools, chop your fresh veggies. Use 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1/4 cup of finely chopped red onion. Place these colorful veggies into a large mixing bowl. Their bright colors will make the salad pop! Next, grab a small bowl to whisk together your dressing. Mix 1/4 cup of olive oil, 3 tablespoons of lemon juice, and the zest of 1 lemon. Add salt and pepper to taste. Whisk until the dressing is well combined and smooth. Once your quinoa has cooled, add it to the bowl with the chopped vegetables. Pour your dressing over the top, and then add 1/4 cup each of chopped parsley and mint. Gently fold all the ingredients together. Make sure everything is well coated with the dressing. Taste the salad and adjust the seasoning if needed. Let it sit for at least 15 minutes before serving to let those flavors meld. To make great quinoa, start by rinsing it well. Rinsing removes a bitter coating called saponin. Use a fine mesh strainer to wash the quinoa under cold water for about 30 seconds. When cooking, use two cups of liquid for every cup of quinoa. Bring the water or broth to a boil. Then, lower the heat and cover the pot. Cook for about 15 minutes. Check that all the liquid is absorbed. Let it sit off the heat for a few minutes, then fluff it with a fork. Taste is key in this salad. Adjust the seasoning to your liking. A little more salt or pepper can make a big difference. If you want more zing, add extra lemon juice or zest. You can also play with herbs. Fresh parsley and mint are great, but try adding basil or cilantro. Spices like cumin or paprika can also bring new layers of flavor. Presentation matters. Serve the salad in a large, shallow bowl. Add lemon wedges and a sprinkle of fresh herbs on top. This makes the dish look fresh and inviting. For protein options, grilled chicken, shrimp, or chickpeas pair well. You can also serve it with light appetizers, like hummus and pita. This makes a full meal that is both healthy and satisfying. Pro Tips Rinse the Quinoa: Rinsing the quinoa before cooking helps to remove its natural coating, called saponin, which can give it a bitter taste. Chill Before Serving: Allow the salad to chill in the refrigerator for at least 15 minutes after mixing. This enhances the flavors and makes for a refreshing dish. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, carrots, or even avocado work great! Make It Ahead: This salad can be made a day in advance. Just keep it covered in the fridge to maintain freshness, and add herbs just before serving. {{image_2}} You can change up the dressing in many fun ways. Try using different types of vinegar. Apple cider vinegar adds a sweet note. Balsamic vinegar gives a rich flavor. You can also add spices for extra flavor. A pinch of cumin or paprika can really enhance the taste. Feel free to swap ingredients based on what you have. Use seasonal vegetables for freshness. If you prefer, add roasted sweet potatoes or carrots. This salad is also great for vegan and gluten-free diets. Just use vegetable broth and check labels on dressings for gluten-free options. You can add a Mediterranean twist with olives and feta cheese. This gives a salty kick to the salad. Or, try a Southwestern version with black beans and corn. This combination adds protein and a nice crunch. Both options make the dish more exciting and flavorful! To keep your Lemon Herb Quinoa Salad fresh, use an airtight container. Glass containers work well. They keep the salad safe and let you see the vibrant colors. Make sure to cool the salad before sealing it. This helps prevent moisture buildup. If you plan to store it for a few days, keep the dressing separate. This keeps the veggies crisp and bright. In the fridge, this salad lasts for about 3 to 5 days. It stays fresh when stored properly. Check for any signs of spoilage, like off smells or mushy veggies. If it looks or smells bad, it’s best to toss it. For leftovers, you can enjoy your salad cold or at room temperature. If you prefer it warm, gently heat it in a pan over low heat. Stir it often to warm it evenly. Avoid using a microwave, as it can make the veggies soft. Add a splash of olive oil or lemon juice to boost the flavor when reheating. You can make Lemon Herb Quinoa Salad ahead of time. Start by cooking the quinoa and letting it cool. Chop the vegetables in advance and store them in separate containers. Mix the dressing and store it in a jar. Combine all the parts when you are ready to serve. This way, you keep each ingredient fresh and tasty. Yes, you can freeze Lemon Herb Quinoa Salad. Place the salad in an airtight container. Leave out the dressing and fresh herbs when freezing. They do not freeze well. To enjoy later, thaw the salad in the fridge overnight. Add the dressing and herbs before serving for the best flavor. Lemon Herb Quinoa Salad pairs well with many proteins. Try grilled chicken, shrimp, or tofu for a full meal. You can also serve it with a side of hummus and pita. For a light lunch, serve it with a piece of crusty bread. This salad is versatile and can fit many meals. Yes, Lemon Herb Quinoa Salad is very healthy. Quinoa is a great source of protein and fiber. The fresh vegetables add vitamins and minerals. Olive oil provides healthy fats. This salad is low in calories and packed with nutrients, making it a smart choice for any meal. This article covered how to make a tasty Lemon Herb Quinoa Salad. We explored the main ingredients, dressing components, and optional add-ins to customize your dish. Cooking tips helped ensure fluffy quinoa and flavorful enhancements. You can try variations and find the best storage methods for leftovers. This salad is healthy and perfect for any meal. Enjoy making it your own!

Zesty 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 200 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
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 whole zest of lemon
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce to low and cover. Cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly.
  • While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped red onion.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
  • Once the quinoa has cooled, add it to the large mixing bowl with the vegetables. Pour the dressing over the salad and add the chopped parsley and mint.
  • Toss everything gently until mixed and coated with the dressing. Adjust seasoning if necessary, adding more salt, pepper, or lemon juice to taste.
  • Let the salad sit for at least 15 minutes before serving, allowing the flavors to meld together.

Notes

Serve the salad in a large, shallow bowl, garnished with additional lemon wedges and a sprinkle of fresh herbs on top for a vibrant touch.
Keyword healthy, quinoa, salad, vegetarian