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To make a tasty Lemon Herb Quinoa Salad, you need 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 - 1 cup fresh parsley, chopped - ¼ cup olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - Salt and pepper to taste - 1 teaspoon dried oregano These main ingredients create a fresh base for your salad. The quinoa provides protein and a nice texture. The veggies add color and crunch, making each bite exciting. If you want to jazz up your salad, consider these optional add-ins: - ½ cup feta cheese, crumbled - Avocado slices - Black olives, sliced - Cooked chickpeas These add-ins can boost the flavor and nutrition. Feta cheese adds creaminess, while avocado gives a rich taste. Chickpeas increase protein, making your salad more filling. To elevate the taste of your Lemon Herb Quinoa Salad, use these herbs and spices: - Fresh basil - Fresh mint - Cilantro - Cumin These herbs and spices add a punch of flavor. Fresh basil and mint bring a bright taste. Cumin adds warmth and depth. Mix and match to find your favorite combo! {{ingredient_image_1}} To start, rinse 1 cup of quinoa under cold water. This removes any bitter taste. Then, in a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth. Bring this mix to a boil over medium-high heat. Once it bubbles, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will soak up the broth and become fluffy. After 15 minutes, take it off the heat and let it cool. Use a fork to fluff it up. Now, grab a large bowl. In that bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. You can choose any color for the bell pepper. Next, add in ½ finely chopped red onion and 1 cup of chopped fresh parsley. This mix gives your salad a colorful and fresh look. Stir it gently to combine all the veggies. For the dressing, take a small bowl. Whisk together ¼ cup of olive oil, 2 tablespoons of fresh lemon juice, and the zest of 1 lemon. Add salt and pepper to taste, along with 1 teaspoon of dried oregano. Mix it well until everything blends nicely. This dressing adds a bright and zesty flavor to the salad. Once the quinoa has cooled, add it to the large bowl with the veggies. Pour the dressing over the salad and toss everything. Make sure every piece gets coated with the dressing. If you like, add ½ cup of crumbled feta cheese at this point. Gently mix it in. Finally, taste your salad and adjust the seasoning if needed. You may want to add more salt, pepper, or lemon juice. Chill the salad in the refrigerator for at least 30 minutes. This helps the flavors come together. Serve it cold or at room temperature for a refreshing dish. To make fluffy quinoa, start by rinsing it. Rinse it well under cold water to remove the bitter coating. Use a medium saucepan and combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring this to a boil over medium-high heat. When it boils, lower the heat, cover it, and simmer for about 15 minutes. Once the liquid is absorbed, remove it from the heat and let it sit, covered, for five more minutes. Then, fluff the quinoa with a fork. This method helps each grain stay separate and light. When chopping veggies, use a sharp knife for safety and ease. Start with cherry tomatoes; cut them in half. Next, take a cucumber and dice it into small pieces. For the bell pepper, remove the seeds, then dice it too. Lastly, finely chop half a red onion. To keep your cuts even, use a steady hand and work slowly. This will help your salad look and taste great! To adjust flavors, taste as you go. After mixing the salad, check if it needs more salt or lemon juice. If you want more zing, add extra lemon juice or zest. For a herby touch, sprinkle in more dried oregano or fresh parsley. Remember, you can always add more, but you can't take it out! So, start small and keep tasting until it’s just right. Pro Tips Rinse Your Quinoa: Rinsing quinoa before cooking helps remove its natural coating, called saponin, which can make it taste bitter. Always give it a good rinse under cold water for optimal flavor. Chill for Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld beautifully, enhancing the overall taste of the dish. Add Fresh Herbs: Experiment with adding other fresh herbs like mint or cilantro to elevate the flavor profile of your quinoa salad and add a refreshing twist. Customize Your Veggies: Feel free to swap or add any seasonal vegetables you enjoy. Zucchini, bell peppers, or even roasted vegetables work wonderfully in this salad. {{image_2}} You can switch up the veggies in this salad. Use what you like or have. Some great options are zucchini, carrots, or bell peppers. You can add corn for a sweet crunch. Try using spinach or arugula for a leafy touch. Each vegetable brings a new flavor and texture. This keeps the salad fresh and fun. Adding protein makes this salad more filling. Chickpeas are a great choice. They add a nice creaminess and are high in fiber. Grilled chicken works well too. It gives the dish a hearty feel. You could also use tofu or shrimp for a different twist. These options boost the nutrition and keep you satisfied. If you want a dairy-free option, try using vegan feta. It adds a similar taste without the dairy. Crumbled avocado can give a creamy texture too. You can also use nuts like walnuts or almonds for crunch. These alternatives keep the salad tasty while meeting your dietary needs. To keep your Lemon Herb Quinoa Salad fresh, place it in an airtight container. Make sure the container seals well. This keeps air out and helps maintain flavor. Store it in the fridge for optimal freshness. If you need to use a bowl, cover it tightly with plastic wrap. When prepping ahead, make the salad but hold off on adding dressing. Store the salad and dressing separately. This way, the salad stays crisp and fresh. You can mix them together just before serving. This method helps the flavors stay bright. Most fresh ingredients in this salad last about 3 to 5 days in the fridge. Quinoa can stay good for about a week when stored well. Cherry tomatoes may last about 5 days, while cucumbers and bell peppers last about a week. Check for any signs of spoilage before using them. Lemon Herb Quinoa Salad lasts about three to five days in the fridge. Keep it in an airtight container. This helps maintain its freshness. The flavors may even improve after a day. Just remember, if you add feta, it may not last as long. Yes, you can make this salad ahead of time. It tastes great when chilled. I recommend making it a day before you plan to serve it. This gives the flavors time to mix well. Just store it in the fridge until you’re ready to eat. You can pair this salad with many dishes. It goes well with grilled chicken or fish. You can also serve it with roasted veggies or as a side for wraps. If you want a light meal, enjoy it on its own. Absolutely! Quinoa is a superfood packed with protein and fiber. It’s gluten-free, making it a great choice for many diets. The fresh veggies add vitamins and minerals. Plus, olive oil is a healthy fat. This salad is both nutritious and delicious. Lemon Herb Quinoa Salad is easy to make and delicious. You learned the key ingredients, step-by-step prep, and useful tips. I shared ways to customize it with veggies and protein. Proper storage helps keep leftovers fresh. This salad is healthy and versatile, making it a great choice for any meal. Enjoy creating your own tasty version!

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 30 minutes
Total Time 45 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
  • 0.5 whole red onion, finely chopped
  • 1 cup fresh parsley, chopped
  • 0.5 cup feta cheese, crumbled (optional)
  • 0.25 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 whole lemon, zest
  • to taste none salt and pepper
  • 1 teaspoon dried oregano

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring 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 the liquid is absorbed. Remove from heat and let it cool.
  • In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, and dried oregano until well blended.
  • Fluff the cooled quinoa with a fork and add it to the large bowl with veggies. Pour the dressing over the salad and toss everything together until evenly coated.
  • If using, add the crumbled feta cheese and gently mix to incorporate.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
  • Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.

Notes

Serve in a large bowl with additional parsley sprinkled on top and lemon wedges on the side for an added touch of color and flavor.
Keyword healthy, quinoa, salad, vegetarian