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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cucumber, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Juice of 1 large lemon - 3 tablespoons olive oil - Salt and pepper to taste - Optional: Feta cheese for topping This Lemon Herb Quinoa Salad shines with fresh and colorful ingredients. First, I start with quinoa. It’s a great base that brings protein and texture. Rinsing the quinoa helps remove any bitterness. I use either water or vegetable broth to cook it. The broth adds a lovely flavor. Next, I chop my veggies. The cucumber gives a nice crunch. The red bell pepper adds sweetness. I love cherry tomatoes for their juicy pop. Red onion provides a mild bite. Fresh parsley and mint take this salad to the next level. They brighten the dish and add freshness. The dressing is simple. I squeeze the juice from one large lemon. This gives a zesty kick. I mix this with olive oil, salt, and pepper. This dressing coats all the ingredients perfectly. If you want a creamy touch, sprinkle some feta cheese on top. It adds a salty flavor that pairs well with the lemon. Each ingredient plays a role in making this salad bright and vibrant. It's a great choice for a light meal or a side dish. Enjoy the mix of flavors and textures! {{ingredient_image_1}} To cook quinoa, start by boiling water or vegetable broth in a medium saucepan. Use two cups of liquid for one cup of rinsed quinoa. Once boiling, add the quinoa and reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when all the liquid is absorbed. Next, remove the pot from heat and let it sit for another 5 minutes. This helps the quinoa become fluffy. After that, fluff the quinoa with a fork. It’s important to cool it to room temperature before mixing it with other ingredients. Rinsing quinoa properly is key. This step removes any bitter coating called saponin. Place the quinoa in a fine-mesh sieve and rinse it under cold water for about 30 seconds. This will ensure a pleasant taste in your salad. Now, let’s combine the vegetables and herbs. In a large mixing bowl, add diced cucumber, red bell pepper, halved cherry tomatoes, finely chopped red onion, parsley, and mint. These colorful veggies give the salad a fresh look and taste. When you add the cooled quinoa to this mix, you create a vibrant dish. Cooling the quinoa before mixing is crucial. Hot quinoa can wilt the herbs and veggies, making the salad less fresh. To make the lemon dressing, whisk together the juice of one large lemon, three tablespoons of olive oil, salt, and pepper in a small bowl. The lemon juice adds brightness, while olive oil gives it richness. After mixing the dressing, pour it over the salad. Toss gently to coat everything evenly. Taste your salad and adjust the seasoning if needed. If you like, sprinkle feta cheese on top for an extra burst of flavor. - Cooking times and methods: I find that rinsing quinoa is key. It removes the bitter coating. Use 1 cup of quinoa to 2 cups of water or broth. Bring this mix to a boil. Then, reduce the heat to low. Cover and simmer for about 15 minutes. Let it sit for 5 minutes after cooking. This keeps it fluffy. - How to avoid mushy quinoa: To keep quinoa from turning mushy, avoid overcooking. Stick to the cooking times. Also, always rinse it well. This step helps keep each grain separate and light. - Adding more herbs and spices: Want more flavor? Add fresh herbs like basil or dill. You can also try spices like cumin or paprika for warmth. These changes can take your salad to the next level. - Suggestions for cheese or toppings: Feta cheese adds a nice saltiness. If you want something creamier, try goat cheese. For crunch, toasted nuts or seeds work well too. They add texture and flavor. - Best accompaniments: This salad pairs well with grilled chicken or fish. You can also serve it with pita bread. It makes a great light meal or side dish. - Presentation ideas for salads: To make your salad pop, use a large bowl. Layer the ingredients for a colorful look. You can also serve it in individual cups or jars for a fun touch. Garnish with extra herbs or lemon wedges for flair. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables for a personal touch. Zucchini, carrots, or even corn can work wonderfully! Let It Chill: For the best flavor, refrigerate the salad for at least 30 minutes before serving to allow the ingredients to meld together. Make It a Meal: Add protein like grilled chicken, chickpeas, or shrimp to turn this salad into a hearty and satisfying main dish. {{image_2}} You can change this salad for the seasons. Use fresh veggies that are in season. In summer, try adding juicy peaches or sweet corn. For fall, add roasted butternut squash or carrots. These swaps give new flavors and colors to your salad. Herbs can also change. If you love basil, use it instead of mint. For winter, try fresh thyme or dill. Each herb brings a unique taste. Experiment with these options and find your favorites! Want to make this salad heartier? Add protein! Chickpeas are a great choice. They add fiber and keep you full. You can also add grilled chicken for a tasty boost. This makes the salad feel more like a meal. Other protein sources are hard-boiled eggs, tofu, or beans. Try adding nuts like almonds or walnuts for a crunchy twist. These options make your salad more filling and give it extra flavor. Quinoa is great, but there are other grains to try. Brown rice is an easy swap. It has a nutty flavor and is very filling. Farro is another option. It has a chewy texture and pairs well with the lemon dressing. If you need gluten-free options, use rice or quinoa. Both are safe and healthy. You can even try millet or buckwheat for a different taste. These grains work well and keep your salad fresh and exciting! To store leftovers, let the quinoa salad cool down first. Then, place it in an airtight container. This helps keep it fresh longer. If you use a bowl, cover it tightly with plastic wrap. Avoid leaving it out at room temperature for too long. Using airtight containers is best for this salad. They block air and moisture. This prevents the salad from spoiling quickly. If you don’t have one, a regular bowl works but may not keep the salad as fresh. In the fridge, your quinoa salad stays fresh for about 3 to 5 days. Make sure to check for any signs of spoilage, like bad smells or changes in color. If you want to keep it longer, freezing is an option. However, freezing can change the texture of the veggies. To freeze, pack the salad in a freezer-safe container. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheating the salad isn't necessary, but you can if you prefer it warm. If you do, use a microwave. Heat it in short bursts of 30 seconds. Stir it after each burst to keep the flavors intact. You can also add a splash of olive oil or lemon juice to freshen it up. If you want to keep the flavors strong, avoid reheating it more than once. Each time you heat, the taste may fade. Yes, you can make this salad ahead of time. The best practice is to prepare the quinoa and chop the veggies in advance. Store the quinoa and veggies separately in the fridge. This keeps everything fresh. When you are ready to eat, mix them together. Add the dressing just before serving to keep it crisp and bright. To make this salad vegan, skip the feta cheese. You can add more herbs for flavor instead. Try using roasted chickpeas for protein. They add a nice crunch. You can also use a vegan yogurt or tahini for creaminess if you like. This salad pairs well with grilled chicken or fish. Try it with a lemon herb chicken for a light meal. It also goes well with roasted vegetables. For a vegetarian option, enjoy it with stuffed peppers or a veggie burger. This salad is versatile and can complement many dishes. This blog post guided you through making a tasty lemon herb quinoa salad. We detailed the ingredients, from quinoa to fresh veggies, and shared steps for cooking and mixing. I offered tips to enhance your dish and suggested variations for a personal touch. Now, you have simple ways to store leftovers and reheat them without losing flavor. Enjoy creating your salad, making it your own, and impressing everyone at the table!

Lemon Herb Quinoa Salad

A refreshing and nutritious 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 water or vegetable broth
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 Juice of 1 large lemon
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: Feta cheese for topping

Instructions
 

  • In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
  • Fluff the quinoa with a fork and let it cool to room temperature.
  • In a large mixing bowl, combine the diced cucumber, red bell pepper, cherry tomatoes, red onion, parsley, and mint.
  • Add the cooled quinoa to the bowl and mix well with the vegetables.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the quinoa salad and toss gently until everything is well coated.
  • Taste and adjust the seasoning if necessary. If desired, sprinkle feta cheese on top for extra flavor.
  • Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld together before serving.

Notes

Refrigerate for 30 minutes to enhance flavor.
Keyword healthy, quinoa, salad, vegetarian