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To make the Zesty Citrus Herb Quinoa Salad, gather these fresh ingredients: - 1 cup quinoa (rinsed) - 1 orange, zested and juiced - 1 lemon, zested and juiced - 1 lime, zested and juiced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup chickpeas, drained and rinsed - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 3 tablespoons olive oil - Salt and pepper to taste Each ingredient brings its own zest and texture. The quinoa serves as a base, while the citrus fruits add bright flavors. The veggies provide crunch and color. Chickpeas add protein, making this salad filling. Fresh herbs give it a fragrant touch. The dressing, made with olive oil and citrus juice, ties it all together. Using fresh, high-quality ingredients makes a big difference. I always recommend sourcing local produce when possible. It enhances the flavor and supports local farmers. Enjoy this refreshing salad any time of year! {{ingredient_image_1}} To cook quinoa, start with a medium saucepan. Add 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After that, remove it from heat and let it cool. For fluffiness, make sure to rinse the quinoa before cooking. This helps remove the bitter coating. After cooking, let it rest for a few minutes. Then, fluff it with a fork. This keeps it light and airy. Next, we make the zesty dressing. In a large mixing bowl, combine the juice and zests from 1 orange, 1 lemon, and 1 lime. This will give the dressing a bright flavor. Whisk in 3 tablespoons of olive oil until everything blends well. The oil adds richness to the dressing. Now it’s time to put it all together. Add the cooled quinoa to the bowl with the citrus dressing. Mix gently until the quinoa is well coated with the dressing. Then, stir in the vibrant vegetables: 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 cup of drained chickpeas. Also, add 1/4 cup of finely chopped red onion, 1/4 cup of fresh parsley, and 1/4 cup of fresh mint. Toss everything together gently. Finally, season the salad with salt and pepper to taste. Mix once more and let it sit for at least 15 minutes. This resting time helps the flavors blend beautifully. Serve it chilled or at room temperature for a refreshing dish. To make this salad shine, you need fresh ingredients. I find local farmers' markets to be the best spots for produce. You get to pick ripe fruits and crisp veggies. If you can't find fresh herbs, dried herbs can work in a pinch. Just use less, as dried herbs are stronger. Want to boost the taste? Add extra citrus zest from any of the fruits. It gives a bright kick! You can also mix in other herbs like basil or cilantro. They can add a unique twist. If you enjoy a bit of spice, try a dash of cayenne or chili flakes. When serving, think about how to make the dish pop. You can garnish with more fresh herbs on top. This adds color and flavor. For a fun twist, serve in mason jars or clear bowls. It makes the layers visible and looks lovely on the table. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter. Let It Cool: Allow the quinoa to cool completely before mixing it with the dressing and vegetables to prevent wilting and to enhance flavor absorption. Fresh Herbs Only: Use fresh herbs for the best flavor; dried herbs won’t provide the same vibrant taste and aroma in this salad. Make It Ahead: This salad can be made a day in advance. The flavors will meld beautifully, making it even tastier the next day. {{image_2}} You can easily add protein to your Zesty Citrus Herb Quinoa Salad. Grilled chicken or shrimp works well. Simply cook them on the grill until golden. Then, slice or toss them into the salad. This adds a nice crunch and flavor. If you want a vegetarian option, try adding chickpeas. They are already in the recipe, but you can add more. Black beans or lentils also work great. These options keep the salad filling and tasty. If you need gluten-free options, quinoa is perfect. It is naturally gluten-free. You can also swap chickpeas for other beans. Try black beans or kidney beans for a new twist. Seasonal vegetables can spice things up. In summer, use fresh corn or bell peppers. In fall, add roasted butternut squash. These swaps keep your salad fresh and exciting all year round. You can change the dressing for different flavors. Try using avocado oil instead of olive oil. For a tangy taste, use balsamic vinegar instead of citrus juice. These swaps create new flavor profiles. Store-bought dressings are quick and easy. Look for light vinaigrettes or citrus dressings. They can save time while still enhancing your salad. Just be mindful of the ingredients to keep it healthy. To keep your Zesty Citrus Herb Quinoa Salad fresh, store it in the fridge. Place it in an airtight container. This prevents odors from other foods from affecting your salad. The salad lasts about 3 to 5 days when stored properly. You can freeze quinoa salad, though I recommend it with caution. Freezing can change the texture of some ingredients. If you freeze it, pack it in a freezer-safe container. It will stay good for about a month. To thaw, place it in the fridge overnight. This helps maintain flavors and textures. When serving leftovers, I find that a quick microwave is best. Heat in short bursts, stirring in between. This keeps the quinoa fluffy and the vegetables crisp. You can also serve it cold or at room temperature for a refreshing taste. Quinoa is a tiny grain packed with protein. It is gluten-free and rich in fiber. To cook quinoa, rinse it first to remove bitterness. Then, use a medium saucepan to boil it with vegetable broth or water. Boil for a few minutes, then lower the heat. Cover and simmer for about 15 minutes. When done, it will be fluffy and the liquid will be gone. Nutritional benefits of quinoa Quinoa is a superfood. It contains all nine essential amino acids. This makes it a great choice for plant-based diets. It also has iron, magnesium, and antioxidants. Eating quinoa can help keep you full and give you energy. Yes, you can make this salad in advance. It tastes even better after the flavors mix. To prepare it ahead, cook the quinoa and let it cool. Then, mix the salad and store it in the fridge. Tips for meal prep - Make the quinoa a day before. - Prepare the dressing and store it separately. - Combine everything just before serving. This keeps the veggies fresh. To make the salad more filling, add extra protein. You can toss in grilled chicken or shrimp. If you want a plant-based option, add more chickpeas or black beans. Suggestions for additional ingredients - Avocado for creaminess. - Feta cheese for a salty kick. - Nuts or seeds for crunch. - Roasted vegetables for added flavor. Feel free to experiment and find what you love! This recipe gives you a tasty and healthy quinoa salad. We covered key ingredients, step-by-step instructions, and tips to make it shine. Remember, you can add proteins, swap ingredients, or try new dressings. Storage tips help keep your salad fresh, while the FAQs answer common questions. Now, you can enjoy a vibrant salad that suits your taste. Get creative and make it your own!

Zesty Citrus Herb Quinoa Salad

A refreshing salad featuring quinoa, citrus flavors, and fresh herbs.
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 whole orange, zested and juiced
  • 1 whole lemon, zested and juiced
  • 1 whole lime, zested and juiced
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 cup chickpeas, drained and rinsed
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 3 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it cool.
  • In a large mixing bowl, combine the orange juice, lemon juice, lime juice, and the zests from all three citrus fruits. Whisk in the olive oil until well combined to create the dressing.
  • Add the cooled quinoa to the bowl with the citrus dressing and mix until the quinoa is well coated.
  • Stir in the cherry tomatoes, cucumber, chickpeas, red onion, parsley, and mint. Gently toss everything together until evenly mixed.
  • Season with salt and pepper to taste and mix again. Let the salad sit for at least 15 minutes to allow the flavors to meld.
  • Serve chilled or at room temperature, garnishing with additional herbs if desired.

Notes

Let the salad sit for at least 15 minutes to enhance the flavors.
Keyword citrus, herbs, quinoa, salad, vegetarian