Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped Lemon herb quinoa salad starts with quinoa. Quinoa is a grain that cooks quickly. It’s light and fluffy, making it perfect for salads. I love using fresh vegetables like cherry tomatoes, cucumbers, red bell peppers, and red onions. These add crunch and color. Fresh herbs like parsley and mint give the salad a bright flavor. - 3 tablespoons olive oil - 2 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste For the dressing, I use olive oil for richness. Fresh lemon juice adds a zesty kick. The lemon zest enhances the citrus flavor. A pinch of salt and pepper helps tie everything together. - 1/4 cup feta cheese, crumbled (optional) - Variations in vegetables If you want to add more flavor, crumble feta cheese on top. It adds creaminess and tang. You can also switch out vegetables. Try adding bell peppers or carrots for a new twist. Check out the Full Recipe for a complete guide on making this dish! First, you need to boil the vegetable broth or water. Use a medium saucepan for this. Once it boils, add 1 cup of rinsed quinoa. This helps remove the bitter taste. Next, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. You will know it’s done when all the liquid absorbs. Remove the pot from heat but keep it covered for an extra 5 minutes. This resting time helps the quinoa fluff up. After that, use a fork to fluff the quinoa and let it cool. In a large mixing bowl, combine the cooled quinoa with your vegetables. Use 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced red bell pepper, and 1/4 cup finely chopped red onion. These colorful veggies add flavor and crunch to your salad. In a separate small bowl, make the dressing. Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and the zest of 1 lemon. Add salt and pepper to taste. Pour this dressing over the salad mixture. Toss gently until everything is well mixed. Now, taste your salad. Adjust the seasoning as needed. You might want to add more salt, pepper, or lemon juice. This step is key for a balanced flavor. After adjusting, refrigerate the salad for at least 30 minutes. This chilling time allows all the flavors to meld together. When you serve it, you will notice how fresh and bright it tastes. Enjoy your Lemon Herb Quinoa Salad! For the full recipe, check the earlier section. To make great quinoa, start by rinsing it. Rinsing removes bitter saponins. Place the quinoa in a fine mesh strainer. Rinse it under cold water for a minute. This simple step makes a big difference. For a fluffy texture, cook quinoa properly. Use a 2:1 liquid ratio. Boil your vegetable broth or water first. Once boiling, add the rinsed quinoa. Lower the heat, cover the pot, and simmer for 15 minutes. After cooking, let it sit for five minutes with the lid on. Fluff it gently with a fork. For presentation, serve your salad in a bright bowl. Garnish with lemon wedges and extra herbs. This makes the dish look fresh and inviting. You can also layer the salad in jars for a fun twist. Pair this quinoa salad with grilled chicken or fish. It also goes well with a veggie platter. The salad works as a side or a light meal. You can prepare this salad in advance. It stays fresh for up to three days in the fridge. To make ahead, store the quinoa and dressing separately. Combine them just before serving. This keeps the flavors fresh. For best taste, let the salad chill for at least 30 minutes. This helps the flavors meld beautifully. Check out the Full Recipe for more tips on making this salad. {{image_2}} You can easily adapt this salad to fit your needs. If you want a gluten-free option, quinoa is already a great choice. You can also use rice or millet if you prefer. For fresh herbs, you can swap parsley and mint with basil or cilantro. These herbs will give you a different flavor that is still fresh. To add more crunch, consider adding some nuts or seeds. Almonds or sunflower seeds work well. They add texture and a nutty taste. You can also switch up the dressing. Try balsamic vinegar or a yogurt-based dressing for a creamy twist. These options add depth to the flavor. Think about how you want to serve the salad. You can serve it in individual bowls for a personal touch. This makes it easy for guests to enjoy. Alternatively, you can present it family-style in a big bowl. This way, everyone can help themselves and share. Either style works well, and it depends on your gathering. For the full recipe, check out the detailed instructions above. To keep your Lemon Herb Quinoa Salad fresh, use airtight containers. Glass or BPA-free plastic containers work best. Make sure to store the salad in the fridge right after serving. This helps it stay crisp and tasty. If you add feta cheese, eat it within two days for the best flavor. You can serve this salad cold or at room temperature. If you prefer it warm, gently reheat it in a pan over low heat. Stir often to avoid burning. You can also add a splash of olive oil to bring back some moisture. The salad lasts about three to four days in the fridge. Make sure to check for any off smells or changes in texture before you eat it. If you see any signs of spoilage, it’s best to toss it out. Enjoy your fresh and healthy dish! Lemon Herb Quinoa Salad is a fresh and tasty dish. It features fluffy quinoa mixed with crisp vegetables and bright herbs. The flavors come together with a zesty lemon dressing. This salad is colorful, healthy, and perfect for any meal. You can serve it on its own or as a side dish. I love how it combines textures and tastes. For the full recipe, check out the section above. To make this salad vegan, simply skip the feta cheese. You can add more veggies or nuts for extra flavor and protein. Try adding chickpeas or avocado for creaminess. This way, you keep the dish vibrant and tasty without using any animal products. You can also use a vegan dressing if you want. Just swap out regular olive oil for a flavored one, or add a splash of vinegar. Yes, you can make this salad ahead of time! It tastes great after chilling in the fridge. Making it a few hours in advance helps the flavors blend. Just remember to keep it in an airtight container. This will keep it fresh. If you make it the night before, it will still taste amazing the next day. Just give it a quick stir before serving. If you need a substitute for quinoa, try using other grains or legumes. Brown rice or farro works well and adds a nice texture. You can also use bulgur or millet for a different taste. If you want a protein boost, try lentils or chickpeas. Each option changes the flavor a bit, but they all keep the salad healthy and hearty. This Lemon Herb Quinoa Salad is a vibrant dish full of nutrition and flavor. You mix cooked quinoa with fresh veggies and herbs, then dress it with a simple blend of olive oil and lemon. I shared tips to make it perfect and ways to enjoy it over several meals. Prepare it ahead for best taste and easy meals. With endless variations, you can suit any taste. Take these ideas and make this refreshing salad your own. Enjoy your cooking journey!

Lemon Herb Quinoa Salad

Discover the refreshing flavors of Lemon Herb Quinoa Salad, a vibrant and healthy dish perfect for any meal! Packed with nutritious ingredients like quinoa, cherry tomatoes, and fresh herbs, this easy recipe is ready in just over an hour. Enjoy it as a side or a light meal and impress your family and friends. Click through to explore the full recipe and elevate your dining experience with this delicious salad!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, 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

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil.

    Add the rinsed quinoa to the boiling liquid, then reduce the heat to low. Cover and simmer for about 15 minutes, or until all the liquid is absorbed.

      Remove the quinoa from heat and let it sit covered for an additional 5 minutes. Then fluff it with a fork and allow it to cool.

        In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion.

          In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.

            Pour the dressing over the salad mixture and toss gently until all ingredients are well combined.

              Fold in the chopped parsley, mint, and feta cheese (if using). Mix gently to distribute the herbs evenly.

                Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.

                  Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6

                      - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with lemon wedges and a sprinkle of extra herbs on top for a fresh look.