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To make a tasty Lemon Herb Quinoa Salad, gather these ingredients: - 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 - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons olive oil - 2 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste For the best flavor, choose fresh, high-quality ingredients. Look for bright, firm vegetables. Fresh herbs should be vibrant and fragrant. Use ripe cherry tomatoes for sweetness, and pick a lemon that feels heavy for its size; this means it's juicy. Fresh feta adds a creamy touch, so opt for that if you can. You can add fun extras to your salad. Try diced avocado for creaminess. Chickpeas add protein and make it hearty. You might also like sliced olives for a salty kick. If you want more crunch, consider adding nuts or seeds. These add-ins can make your salad even more exciting! {{ingredient_image_1}} Start by rinsing 1 cup of quinoa under cold water. This step removes bitterness. In a medium pot, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring this mix to a boil over medium-high heat. After it boils, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. Once done, take it off the heat and let it cool in the pot. While the quinoa cools, chop your veggies. Take 1 cup of halved cherry tomatoes and add them to a large mixing bowl. Dice 1 cucumber and 1 bell pepper, then toss them in too. Finely chop 1/4 of a red onion and add this to the bowl. Now, chop 1/4 cup of fresh parsley and 1/4 cup of fresh mint. These herbs add a bright flavor to your salad. Mix all these ingredients well to combine. For the dressing, grab a small bowl. In it, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and the zest of 1 lemon. Add salt and pepper to taste. This dressing will make your salad zesty and fresh. Fluff the cooled quinoa with a fork and add it to the bowl with the veggies. Pour the dressing over the quinoa and veggies. Gently toss everything together to coat it in the dressing. Taste and adjust the seasoning if needed. If you like, sprinkle 1/4 cup of crumbled feta cheese on top before serving. Enjoy your bright and tasty Lemon Herb Quinoa Salad! To cook fluffy quinoa, rinse it first. Rinsing removes the bitter taste. Use a medium saucepan for cooking. Combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover and let it simmer for about 15 minutes. When done, the quinoa should be fluffy and all the liquid absorbed. Remove it from heat and let it cool. You can easily adjust flavors in this salad. Start with the dressing. Mix three tablespoons of olive oil, two tablespoons of lemon juice, and zest of one lemon. This mix adds a fresh taste. If you want more zing, add extra lemon juice. For a savory touch, include more salt and pepper. Fresh herbs like parsley and mint bring brightness. Don't forget to taste as you go! For serving, choose a large glass bowl. This way, the colorful ingredients shine. You can garnish it with more fresh herbs or lemon wedges. If you like cheese, sprinkle crumbled feta on top. This adds creaminess and depth. Serve this salad as a side or a light main dish. It pairs well with grilled meats or roasted veggies. Enjoy it fresh for the best taste! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor and nutritional value of your salad. Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Customize Your Greens: Feel free to add other greens like spinach or arugula for extra texture and flavor. Make It a Meal: Add grilled chicken or chickpeas to make this salad a more filling option for lunch or dinner. {{image_2}} For a tasty Mediterranean twist, add olives and artichokes. These ingredients boost flavor and texture. You can also use sun-dried tomatoes instead of fresh ones. Try swapping parsley with fresh oregano or basil for added zest. If you like, toss in cooked chickpeas for more protein. This twist makes the salad heartier and more filling. This salad is already vegan if you skip the feta cheese. Use vegetable broth to keep it gluten-free. Make sure to check labels on all ingredients. You can use quinoa, which is naturally gluten-free. For added creaminess, blend avocado into the dressing. This makes the salad rich and smooth without any dairy. Seasonal swaps keep your salad fresh and exciting. In summer, add diced zucchini and corn. In fall, try roasted sweet potatoes or butternut squash. You can also use diced apples or pears in winter for a sweet crunch. In spring, add fresh peas or asparagus for a bright touch. These swaps keep your salad vibrant and full of life all year round. Store leftover lemon herb quinoa salad in an airtight container. This keeps the salad fresh. Place it in the fridge for up to three days. If you notice any liquid, simply drain it before serving. Always give it a good stir to mix the flavors before enjoying it again. For meal prep, divide the salad into single servings. Use small containers to make it easy to grab on busy days. Keep the dressing separate until you are ready to eat. This keeps the salad crisp and fresh. You can prep the quinoa and veggies in advance. Just mix them together when you want to enjoy your meal. Freezing quinoa salad is not ideal, but you can freeze the base. Store cooked quinoa without vegetables and dressing in a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. When ready to use, thaw it in the fridge overnight. Mix in fresh veggies and dressing after thawing for the best taste. Yes, you can use water instead of broth in this recipe. However, broth adds more flavor. If you want a tasty salad, I recommend using vegetable broth. It enhances the taste of the quinoa and vegetables. If you want to skip feta cheese, try using goat cheese or even avocado. Both options add creaminess and flavor. For a vegan choice, use tofu or nutritional yeast for a cheesy taste without dairy. This salad stays fresh for about 3 days in the fridge. To keep it fresh, store it in an airtight container. If you notice any sogginess, just give it a stir before serving. Yes, you can make this salad ahead of time. It tastes better after sitting for a few hours. Just prepare the salad and store it in the fridge. Add the dressing just before serving for the best taste. This blog post covered essential ingredients for a great quinoa salad. We explored how to prepare, mix, and dress the salad perfectly. I shared tips for cooking quinoa and adjusting flavors to fit your taste. We discussed unique variations and smart storage methods for leftovers. Remember, fresh ingredients lead to the best flavor. Feel free to get creative with your add-ins. Keep these tips in mind, and your quinoa salad will amaze everyone. Enjoy your cooking adventure!

Lemon Herb Quinoa Salad

A refreshing salad made with quinoa, fresh vegetables, and herbs, dressed with a zesty lemon vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 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
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 0.25 cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 whole lemon zest
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it 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 is fluffy and has absorbed all the liquid. Remove from heat and let it cool.
  • In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, bell pepper, chopped red onion, parsley, and mint.
  • Fluff the cooled quinoa with a fork and add it to the vegetable mixture.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
  • Pour the dressing over the quinoa salad and toss gently to combine all the ingredients.
  • Adjust seasoning as necessary, adding more salt, pepper, or lemon juice to your taste.
  • If using, sprinkle the crumbled feta cheese on top before serving.

Notes

Serve in a large glass bowl to showcase the colorful ingredients, and garnish with extra fresh herbs or lemon wedges for a vibrant touch.
Keyword healthy, quinoa, salad, vegetarian