Lemon Garlic Quinoa Salad

$- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1 avocado, diced - 2 tablespoons fresh parsley, chopped - 2 tablespoons fresh basil, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - Salt and pepper to taste To make Lemon Garlic Quinoa Salad, you need a few key pantry staples. Quinoa is your base. It’s healthy and fills you up. Olive oil adds richness. Lemon juice brightens the flavors. Garlic gives it a nice kick. Salt and pepper enhance the taste. You can swap some fresh ingredients if needed. If you don’t have cucumber, use bell pepper. Cherry tomatoes can be replaced with diced regular tomatoes. Red onion can be switched for green onions or shallots. For herbs, try dill or cilantro instead of parsley or basil. Avocado is optional, but it adds creaminess. {{ingredient_image_1}} To cook quinoa just right, start with one cup of rinsed quinoa. Rinsing removes any bitter taste. In a medium saucepan, add the quinoa and two cups of water or vegetable broth. Bring this mix to a boil over medium heat. Once it bubbles, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The liquid should fully absorb by this time. After cooking, take the pan off the heat and let it sit for about 10 minutes. Use a fork to fluff it gently. This step keeps the quinoa light and fluffy. Next, grab a large mixing bowl. Dice one medium cucumber and add it to the bowl. Cut one cup of cherry tomatoes in half and toss them in too. Finely chop a quarter cup of red onion and add that as well. Then, take one avocado, dice it, and mix it in. For some fresh flavor, chop two tablespoons each of parsley and basil. These herbs give the salad a bright taste. Combine all these ingredients gently to keep them intact. For the dressing, use a small bowl. Whisk together three tablespoons of olive oil and two tablespoons of lemon juice. Add two cloves of minced garlic for that zesty kick. Season with salt and pepper to taste. This dressing is the heart of the salad. Once mixed, pour it over the salad ingredients. Add the cooled quinoa on top. Gently toss everything together until well combined. To let the flavors blend, let the salad rest for about 10 minutes before serving. To make fluffy quinoa, rinse it first. Rinsing removes bitter saponins. After cooking, let the quinoa cool for ten minutes. Then, use a fork to fluff it gently. This technique keeps the grains separate and light. Avoid stirring too hard, as that can make it mushy. To boost flavor, try adding feta cheese. It adds a nice salty bite. You can also toss in some olives for a briny kick. If you want heat, add red pepper flakes. Fresh herbs like dill or cilantro can brighten the dish too. Don't forget to taste before serving. Adjust the salt and lemon juice as needed. Serve the salad in a large, colorful bowl. Garnish with extra herbs on top. Lay lemon slices around the edge for a fresh look. This not only looks good but also adds flavor. For a picnic or potluck, consider using jars. Layering the ingredients in jars makes it easy to serve. Plus, it's a fun way to enjoy your salad! Pro Tips Use Broth for Extra Flavor: Cooking quinoa in vegetable broth instead of water adds a rich flavor that enhances the overall taste of your salad. Perfect Avocado Ripeness: Choose avocados that yield slightly to pressure for the perfect creamy texture in your salad. Herb Variations: Feel free to experiment with different herbs like cilantro or mint for a unique twist to the classic flavors. Chill Before Serving: For the best taste, refrigerate the salad for 30 minutes before serving to let the flavors fully develop. {{image_2}} You can make this salad even better by adding protein. Great options include grilled chicken, shrimp, or chickpeas. These add taste and keep you full longer. Simply cook your protein of choice and mix it in with the salad. If you want a quick meal, use canned beans or rotisserie chicken. This way, you enjoy a tasty and filling dish. This salad can easily fit a vegetarian or vegan diet. To keep it vegetarian, use cheese like feta or goat cheese. For a vegan choice, skip the cheese or use a vegan alternative. Tofu is another great addition for protein. You can also add nuts or seeds for extra crunch and nutrients. This makes the salad healthy and delicious for everyone. You can switch up the veggies based on the season. In spring, add peas or asparagus for a fresh crunch. In summer, try bell peppers or zucchini for a colorful touch. Fall brings great choices like roasted butternut squash or sweet potatoes. In winter, use hearty greens like kale or spinach. Adding seasonal vegetables keeps the salad exciting and full of flavor. To keep your lemon garlic quinoa salad fresh, store it in the fridge. Place it in an airtight container. This helps prevent moisture and keeps flavors intact. The salad stays good for about three days. If the salad has avocado, eat it sooner. The avocado may brown and change taste. You can freeze cooked quinoa for later. Let it cool first, then scoop it into freezer bags. Remove as much air as possible before sealing. Label the bags with the date. Frozen quinoa can last up to three months. When you’re ready to use it, thaw it in the fridge overnight or heat it in the microwave. I recommend using glass containers for meal prep. They are sturdy and keep food fresh. Choose containers with tight-fitting lids. You can also use BPA-free plastic containers if you prefer. The key is to ensure they seal well. This way, your lemon garlic quinoa salad stays tasty and ready to eat! To make quinoa fluffy, rinse it well before cooking. This removes the bitter coating called saponin. Use two cups of water or broth for one cup of quinoa. Bring it to a boil. Then, reduce the heat and cover it. Let it simmer for about 15 minutes. After cooking, let it cool for 10 minutes. Fluff it with a fork to separate the grains. This method helps create light and airy quinoa. Yes, you can use a different dressing. If you want a creamy flavor, try yogurt or tahini. For a spicy kick, add hot sauce or chili oil. You can also mix olive oil with vinegar for a tangy taste. Just keep the balance of flavors in mind. Experimenting with different dressings can make the salad your own. Choose what you love to make it special. Yes, lemon garlic quinoa salad is gluten-free. Quinoa itself is a gluten-free grain. It works well for those with gluten allergies or sensitivities. All the other ingredients, like vegetables and olive oil, are also gluten-free. Always check labels for processed items to be safe. This salad is a great choice for everyone. Enjoy it without worries about gluten. You now have the tools to create a delicious lemon garlic quinoa salad. We covered the right ingredients and simple steps to make it just right. You learned tips for perfect quinoa and ways to enhance flavor. Plus, there are plenty of ideas for variations and storage. Enjoy experimenting with this salad using the fresh flavors and tweaks that fit your taste. Cooking can be fun and rewarding. Dive in and make a salad you love!$

A refreshing salad featuring quinoa, fresh vegetables, and a zesty lemon garlic dressing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 whole avocado, diced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
to taste salt and pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the liquid is absorbed.
Once cooked, remove the quinoa from heat and let it cool for about 10 minutes. Fluff with a fork.
In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red onion, avocado, parsley, and basil.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients, then add the cooled quinoa. Gently toss until everything is well combined.
Taste and adjust seasoning as necessary, adding more salt, pepper, or lemon juice to suit your preference.
Allow the salad to sit for about 10 minutes before serving to let the flavors meld.

Notes

Serve the salad in a large bowl garnished with additional herbs on top, and a few lemon slices around the edge for a vibrant touch.

Keyword healthy, quinoa, salad, vegetarian