Lemon Herb Quinoa Salad Bright and Fresh Delight

ByJasmine
To make a vibrant Lemon Herb Quinoa Salad, gather these key 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 - ½ red onion, finely chopped - ½ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - ⅓ cup lemon juice (about 2 large lemons) - 3 tablespoons olive oil - Salt and pepper to taste - Optional: ¼ cup feta cheese, crumbled These ingredients come together to create a fresh and tasty dish. Quinoa acts as the base, while the veggies bring color and crunch. The herbs add a fragrant touch, and the lemon juice gives a nice zing. If you want to enhance the salad, consider these optional ingredients: - Crumbled feta cheese for creaminess - Avocado slices for richness - Nuts like almonds or walnuts for crunch - Olives for a briny pop These additions can make your salad even more exciting and tailored to your taste. Each serving of Lemon Herb Quinoa Salad offers great nutrition. Here’s a quick look at what you get: - Calories: About 250 - Protein: 8 grams - Carbohydrates: 35 grams - Fiber: 6 grams - Fat: 10 grams This salad is not only filling but also packed with nutrients. The quinoa provides protein and fiber, while the veggies add vitamins and minerals. Enjoy this dish knowing it is both healthy and delicious! {{ingredient_image_1}} Start by rinsing one cup of quinoa under cold water. This helps remove the bitter coating. In a medium saucepan, mix the rinsed quinoa with two cups of vegetable broth or water. Bring this mixture to a boil over high heat. When it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This allows the quinoa to absorb all the liquid. After 15 minutes, take the pot off the heat. Let it sit, covered, for another five minutes. Finally, fluff the quinoa with a fork to separate the grains. While the quinoa cooks, you can prepare the fresh veggies. Take a large mixing bowl and add one cup of halved cherry tomatoes. Next, chop one cucumber and one bell pepper, then add them to the bowl. Finely chop half a red onion and add that, too. For a burst of flavor, include half a cup of chopped fresh parsley and a quarter cup of chopped fresh mint. These herbs will brighten your salad and add a fresh taste. Now, let’s bring it all together. In a small bowl, whisk together one-third cup of lemon juice, three tablespoons of olive oil, and a pinch of salt and pepper. Once the quinoa has cooled slightly, add it to the bowl with the vegetables. Pour the lemon dressing over the mix and stir gently until everything is combined. If you like cheese, sprinkle a quarter cup of crumbled feta on top. This salad is now ready to serve. Enjoy it chilled or at room temperature for a refreshing meal! To cook quinoa well, rinse it first. Rinsing removes the bitter coating called saponin. Next, use two parts liquid for one part quinoa. I like using vegetable broth for more flavor. Bring your broth to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat and let it sit for five minutes. Fluff it up with a fork. This makes your quinoa light and fluffy. When dressing your salad, mix the lemon juice and olive oil first. This helps blend the flavors well. Add salt and pepper to taste. I suggest starting with a pinch of each. Pour the dressing over the salad just before serving. This keeps the veggies fresh and crisp. Toss the salad gently. You want to coat everything without smashing the veggies. Serve your Lemon Herb Quinoa Salad in a large bowl or on individual plates. For extra flair, add more parsley on top. Lemon wedges also make great garnishes. They add a bright touch and hint at the flavor inside. Enjoy the salad chilled or at room temperature. This dish pairs well with grilled meats or can stand alone as a light meal. Pro Tips Choose Quality Quinoa: Always use high-quality, organic quinoa for the best flavor and texture. Rinse it thoroughly to remove any bitterness from the saponins. Let Flavors Marinate: For a more flavorful salad, let the quinoa salad sit for at least 30 minutes after mixing. This allows the dressing to penetrate and enhance the taste of the vegetables. Experiment with Herbs: Feel free to mix and match fresh herbs like cilantro or basil with the parsley and mint for a unique twist on flavor. Vary the Add-ins: Customize your salad by adding other ingredients like roasted vegetables, chickpeas, or avocado for added nutrition and texture. {{image_2}} If you want a vegetarian or vegan twist, skip the feta cheese. You can add avocado for creaminess. Another option is to toss in some roasted nuts or seeds. They give a nice crunch and healthy fats. Need more protein? Chickpeas are a great choice. They are easy to add and blend well in the salad. Simply toss in one can of rinsed chickpeas. If you prefer meat, grilled chicken works too. Just chop it up and mix it in. Using seasonal veggies can change this salad each time you make it. In spring, try adding asparagus or snap peas. In summer, fresh corn or zucchini is tasty. In fall, roasted sweet potatoes make a hearty addition. Each season brings new flavors to enjoy! Store any leftover Lemon Herb Quinoa Salad in the fridge. Place the salad in an airtight container. If you have added feta cheese, it’s best to store it separately. This keeps the salad fresh longer. Use glass containers for the best results. Glass helps keep the salad fresh and prevents odors. If you want to use plastic, ensure it’s BPA-free. Make sure the container seals well to avoid air exposure. When stored properly, this salad lasts about 3 to 5 days in the fridge. Check for any signs of spoilage, like a bad smell or strange texture. If you notice these, it’s best to toss it out. Yes, you can make this salad ahead of time. I often prepare it the night before. The flavors blend nicely when they sit. Just store it in the fridge. It stays fresh for up to three days. When you are ready to eat, give it a quick stir. This salad tastes great cold or at room temperature. If you want a substitute for quinoa, try using rice or bulgur. Both options work well. For a grain-free choice, use cauliflower rice or shredded carrots. Each substitute will change the texture a bit. However, they will still soak up the dressing and taste great. Yes, this salad is gluten-free! Quinoa is naturally gluten-free, making it safe for those with gluten sensitivities. Just be sure to check your vegetable broth choice. Some brands may add gluten. Using water instead of broth is also a good option. This blog post walked you through making Lemon Herb Quinoa Salad. We covered all ingredients, the steps to prepare it, and tips for great flavor. You learned how to store leftovers and even explored tasty variations. In summary, this salad is easy to make, healthy, and fun to tweak. You can enjoy it any time of year. So, gather your ingredients and start cooking!

WANT TO SAVE THIS RECIPE?

Looking for a bright dish that bursts with flavor? My Lemon Herb Quinoa Salad is just what you need! This fresh delight blends wholesome quinoa with zesty lemon and herbs, making it perfect for lunch or dinner. Whether you want a tasty side or a healthy main course, this salad hits the spot. Let’s dive into the ingredients and steps to create your new favorite dish!

Why I Love This Recipe

  1. Fresh Ingredients: This salad is packed with vibrant, fresh vegetables that add color and nutrition.
  2. Versatile Dish: Perfect as a side or main dish, it can be enjoyed chilled or at room temperature.
  3. Quick and Easy: With a total preparation time of just 30 minutes, it’s great for a busy weeknight meal.
  4. Flavorful Dressing: The zesty lemon dressing elevates the taste, making every bite refreshing and delicious.

Ingredients

Detailed List of Ingredients

To make a vibrant Lemon Herb Quinoa Salad, gather these key 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
  • ½ red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ⅓ cup lemon juice (about 2 large lemons)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: ¼ cup feta cheese, crumbled

These ingredients come together to create a fresh and tasty dish. Quinoa acts as the base, while the veggies bring color and crunch. The herbs add a fragrant touch, and the lemon juice gives a nice zing.

Optional Ingredients for Added Flavor

If you want to enhance the salad, consider these optional ingredients:

  • Crumbled feta cheese for creaminess
  • Avocado slices for richness
  • Nuts like almonds or walnuts for crunch
  • Olives for a briny pop

These additions can make your salad even more exciting and tailored to your taste.

Nutritional Information per Serving

Each serving of Lemon Herb Quinoa Salad offers great nutrition. Here’s a quick look at what you get:

  • Calories: About 250
  • Protein: 8 grams
  • Carbohydrates: 35 grams
  • Fiber: 6 grams
  • Fat: 10 grams

This salad is not only filling but also packed with nutrients. The quinoa provides protein and fiber, while the veggies add vitamins and minerals. Enjoy this dish knowing it is both healthy and delicious!

Step-by-Step Instructions

Preparation of Quinoa

Start by rinsing one cup of quinoa under cold water. This helps remove the bitter coating. In a medium saucepan, mix the rinsed quinoa with two cups of vegetable broth or water. Bring this mixture to a boil over high heat. When it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This allows the quinoa to absorb all the liquid. After 15 minutes, take the pot off the heat. Let it sit, covered, for another five minutes. Finally, fluff the quinoa with a fork to separate the grains.

Mixing the Vegetables

While the quinoa cooks, you can prepare the fresh veggies. Take a large mixing bowl and add one cup of halved cherry tomatoes. Next, chop one cucumber and one bell pepper, then add them to the bowl. Finely chop half a red onion and add that, too. For a burst of flavor, include half a cup of chopped fresh parsley and a quarter cup of chopped fresh mint. These herbs will brighten your salad and add a fresh taste.

Combining Ingredients and Dressing

Now, let’s bring it all together. In a small bowl, whisk together one-third cup of lemon juice, three tablespoons of olive oil, and a pinch of salt and pepper. Once the quinoa has cooled slightly, add it to the bowl with the vegetables. Pour the lemon dressing over the mix and stir gently until everything is combined. If you like cheese, sprinkle a quarter cup of crumbled feta on top. This salad is now ready to serve. Enjoy it chilled or at room temperature for a refreshing meal!

Tips & Tricks

How to Cook Perfect Quinoa

To cook quinoa well, rinse it first. Rinsing removes the bitter coating called saponin. Next, use two parts liquid for one part quinoa. I like using vegetable broth for more flavor. Bring your broth to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat and let it sit for five minutes. Fluff it up with a fork. This makes your quinoa light and fluffy.

Best Practices for Dressing the Salad

When dressing your salad, mix the lemon juice and olive oil first. This helps blend the flavors well. Add salt and pepper to taste. I suggest starting with a pinch of each. Pour the dressing over the salad just before serving. This keeps the veggies fresh and crisp. Toss the salad gently. You want to coat everything without smashing the veggies.

Serving Suggestions for Maximum Flavor

Serve your Lemon Herb Quinoa Salad in a large bowl or on individual plates. For extra flair, add more parsley on top. Lemon wedges also make great garnishes. They add a bright touch and hint at the flavor inside. Enjoy the salad chilled or at room temperature. This dish pairs well with grilled meats or can stand alone as a light meal.

Pro Tips

  1. Choose Quality Quinoa: Always use high-quality, organic quinoa for the best flavor and texture. Rinse it thoroughly to remove any bitterness from the saponins.
  2. Let Flavors Marinate: For a more flavorful salad, let the quinoa salad sit for at least 30 minutes after mixing. This allows the dressing to penetrate and enhance the taste of the vegetables.
  3. Experiment with Herbs: Feel free to mix and match fresh herbs like cilantro or basil with the parsley and mint for a unique twist on flavor.
  4. Vary the Add-ins: Customize your salad by adding other ingredients like roasted vegetables, chickpeas, or avocado for added nutrition and texture.

Variations

Vegetarian and Vegan Alternatives

If you want a vegetarian or vegan twist, skip the feta cheese. You can add avocado for creaminess. Another option is to toss in some roasted nuts or seeds. They give a nice crunch and healthy fats.

Added Proteins (e.g., Chickpeas, Grilled Chicken)

Need more protein? Chickpeas are a great choice. They are easy to add and blend well in the salad. Simply toss in one can of rinsed chickpeas. If you prefer meat, grilled chicken works too. Just chop it up and mix it in.

Seasonal Vegetable Options

Using seasonal veggies can change this salad each time you make it. In spring, try adding asparagus or snap peas. In summer, fresh corn or zucchini is tasty. In fall, roasted sweet potatoes make a hearty addition. Each season brings new flavors to enjoy!

Storage Info

How to Store Leftovers

Store any leftover Lemon Herb Quinoa Salad in the fridge. Place the salad in an airtight container. If you have added feta cheese, it’s best to store it separately. This keeps the salad fresh longer.

Best Container Choices for Freshness

Use glass containers for the best results. Glass helps keep the salad fresh and prevents odors. If you want to use plastic, ensure it’s BPA-free. Make sure the container seals well to avoid air exposure.

Shelf Life of Lemon Herb Quinoa Salad

When stored properly, this salad lasts about 3 to 5 days in the fridge. Check for any signs of spoilage, like a bad smell or strange texture. If you notice these, it’s best to toss it out.

FAQs

Can I make Lemon Herb Quinoa Salad ahead of time?

Yes, you can make this salad ahead of time. I often prepare it the night before. The flavors blend nicely when they sit. Just store it in the fridge. It stays fresh for up to three days. When you are ready to eat, give it a quick stir. This salad tastes great cold or at room temperature.

What can I substitute for quinoa?

If you want a substitute for quinoa, try using rice or bulgur. Both options work well. For a grain-free choice, use cauliflower rice or shredded carrots. Each substitute will change the texture a bit. However, they will still soak up the dressing and taste great.

Is this salad gluten-free?

Yes, this salad is gluten-free! Quinoa is naturally gluten-free, making it safe for those with gluten sensitivities. Just be sure to check your vegetable broth choice. Some brands may add gluten. Using water instead of broth is also a good option.

This blog post walked you through making Lemon Herb Quinoa Salad. We covered all ingredients, the steps to prepare it, and tips for great flavor. You learned how to store leftovers and even explored tasty variations.

In summary, this salad is easy to make, healthy, and fun to tweak. You can enjoy it any time of year. So, gather your ingredients and start cookin

To make a vibrant Lemon Herb Quinoa Salad, gather these key 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 - ½ red onion, finely chopped - ½ cup fresh parsley, chopped - ¼ cup fresh mint, chopped - ⅓ cup lemon juice (about 2 large lemons) - 3 tablespoons olive oil - Salt and pepper to taste - Optional: ¼ cup feta cheese, crumbled These ingredients come together to create a fresh and tasty dish. Quinoa acts as the base, while the veggies bring color and crunch. The herbs add a fragrant touch, and the lemon juice gives a nice zing. If you want to enhance the salad, consider these optional ingredients: - Crumbled feta cheese for creaminess - Avocado slices for richness - Nuts like almonds or walnuts for crunch - Olives for a briny pop These additions can make your salad even more exciting and tailored to your taste. Each serving of Lemon Herb Quinoa Salad offers great nutrition. Here’s a quick look at what you get: - Calories: About 250 - Protein: 8 grams - Carbohydrates: 35 grams - Fiber: 6 grams - Fat: 10 grams This salad is not only filling but also packed with nutrients. The quinoa provides protein and fiber, while the veggies add vitamins and minerals. Enjoy this dish knowing it is both healthy and delicious! {{ingredient_image_1}} Start by rinsing one cup of quinoa under cold water. This helps remove the bitter coating. In a medium saucepan, mix the rinsed quinoa with two cups of vegetable broth or water. Bring this mixture to a boil over high heat. When it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This allows the quinoa to absorb all the liquid. After 15 minutes, take the pot off the heat. Let it sit, covered, for another five minutes. Finally, fluff the quinoa with a fork to separate the grains. While the quinoa cooks, you can prepare the fresh veggies. Take a large mixing bowl and add one cup of halved cherry tomatoes. Next, chop one cucumber and one bell pepper, then add them to the bowl. Finely chop half a red onion and add that, too. For a burst of flavor, include half a cup of chopped fresh parsley and a quarter cup of chopped fresh mint. These herbs will brighten your salad and add a fresh taste. Now, let’s bring it all together. In a small bowl, whisk together one-third cup of lemon juice, three tablespoons of olive oil, and a pinch of salt and pepper. Once the quinoa has cooled slightly, add it to the bowl with the vegetables. Pour the lemon dressing over the mix and stir gently until everything is combined. If you like cheese, sprinkle a quarter cup of crumbled feta on top. This salad is now ready to serve. Enjoy it chilled or at room temperature for a refreshing meal! To cook quinoa well, rinse it first. Rinsing removes the bitter coating called saponin. Next, use two parts liquid for one part quinoa. I like using vegetable broth for more flavor. Bring your broth to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After that, take it off the heat and let it sit for five minutes. Fluff it up with a fork. This makes your quinoa light and fluffy. When dressing your salad, mix the lemon juice and olive oil first. This helps blend the flavors well. Add salt and pepper to taste. I suggest starting with a pinch of each. Pour the dressing over the salad just before serving. This keeps the veggies fresh and crisp. Toss the salad gently. You want to coat everything without smashing the veggies. Serve your Lemon Herb Quinoa Salad in a large bowl or on individual plates. For extra flair, add more parsley on top. Lemon wedges also make great garnishes. They add a bright touch and hint at the flavor inside. Enjoy the salad chilled or at room temperature. This dish pairs well with grilled meats or can stand alone as a light meal. Pro Tips Choose Quality Quinoa: Always use high-quality, organic quinoa for the best flavor and texture. Rinse it thoroughly to remove any bitterness from the saponins. Let Flavors Marinate: For a more flavorful salad, let the quinoa salad sit for at least 30 minutes after mixing. This allows the dressing to penetrate and enhance the taste of the vegetables. Experiment with Herbs: Feel free to mix and match fresh herbs like cilantro or basil with the parsley and mint for a unique twist on flavor. Vary the Add-ins: Customize your salad by adding other ingredients like roasted vegetables, chickpeas, or avocado for added nutrition and texture. {{image_2}} If you want a vegetarian or vegan twist, skip the feta cheese. You can add avocado for creaminess. Another option is to toss in some roasted nuts or seeds. They give a nice crunch and healthy fats. Need more protein? Chickpeas are a great choice. They are easy to add and blend well in the salad. Simply toss in one can of rinsed chickpeas. If you prefer meat, grilled chicken works too. Just chop it up and mix it in. Using seasonal veggies can change this salad each time you make it. In spring, try adding asparagus or snap peas. In summer, fresh corn or zucchini is tasty. In fall, roasted sweet potatoes make a hearty addition. Each season brings new flavors to enjoy! Store any leftover Lemon Herb Quinoa Salad in the fridge. Place the salad in an airtight container. If you have added feta cheese, it’s best to store it separately. This keeps the salad fresh longer. Use glass containers for the best results. Glass helps keep the salad fresh and prevents odors. If you want to use plastic, ensure it’s BPA-free. Make sure the container seals well to avoid air exposure. When stored properly, this salad lasts about 3 to 5 days in the fridge. Check for any signs of spoilage, like a bad smell or strange texture. If you notice these, it’s best to toss it out. Yes, you can make this salad ahead of time. I often prepare it the night before. The flavors blend nicely when they sit. Just store it in the fridge. It stays fresh for up to three days. When you are ready to eat, give it a quick stir. This salad tastes great cold or at room temperature. If you want a substitute for quinoa, try using rice or bulgur. Both options work well. For a grain-free choice, use cauliflower rice or shredded carrots. Each substitute will change the texture a bit. However, they will still soak up the dressing and taste great. Yes, this salad is gluten-free! Quinoa is naturally gluten-free, making it safe for those with gluten sensitivities. Just be sure to check your vegetable broth choice. Some brands may add gluten. Using water instead of broth is also a good option. This blog post walked you through making Lemon Herb Quinoa Salad. We covered all ingredients, the steps to prepare it, and tips for great flavor. You learned how to store leftovers and even explored tasty variations. In summary, this salad is easy to make, healthy, and fun to tweak. You can enjoy it any time of year. So, gather your ingredients and start cooking!

Lemon Herb Quinoa Salad

A refreshing salad made with 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 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium bell pepper, diced
  • 0.5 medium red onion, finely chopped
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 0.33 cup lemon juice
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 0.25 cup feta cheese, crumbled

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil.
  • Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
  • While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped parsley, and mint.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  • Once the quinoa has cooled slightly, add it to the bowl with the vegetables. Pour the lemon dressing over the salad and gently mix until everything is well combined.
  • If using, sprinkle the crumbled feta cheese on top before serving.

Notes

Serve chilled or at room temperature, garnished with parsley and lemon wedges.
Keyword healthy, quinoa, salad, vegetarian

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