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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint leaves, chopped Quinoa is the star of this dish. It is light and fluffy. Rinsing it removes the bitter coating. I use vegetable broth for flavor, but water works too. The veggies add color and crunch. Cherry tomatoes bring sweetness. Cucumber and bell pepper add freshness. Red onion gives a subtle bite. Fresh herbs, like parsley and mint, brighten the salad. - Juice of 1 lemon - 3 tablespoons olive oil - Salt and pepper to taste The dressing is simple yet tasty. Fresh lemon juice adds zing. Olive oil brings richness. I always adjust seasoning with salt and pepper. This helps balance the flavors. - Additional herbs - Citrus garnishes For extra flair, I suggest adding more herbs. Chopped basil or dill can work well. Citrus slices not only look good but also add flavor. They can brighten each bite of the salad. {{ingredient_image_1}} First, you need to rinse the quinoa. This step washes away the bitter coating called saponin. Place the quinoa in a fine-mesh strainer under cold water. Rub and swish it with your hand for about 30 seconds. Drain well. Next, combine the rinsed quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Cook for about 15 minutes until the quinoa is fluffy and all the liquid is gone. After that, remove it from heat. Let it sit covered for 5 minutes. Fluff it with a fork and allow it to cool. While the quinoa cools, it’s time to chop the veggies. Start with the cherry tomatoes. Cut them in half. For the cucumber, slice it in half lengthwise, then dice it into small pieces. Do the same for the bell pepper. Remove the seeds first, then chop it into small cubes. Now, finely chop the red onion. Use a sharp knife for clean cuts. Lastly, chop the parsley and mint. This will add fresh flavor to your salad. In a large mixing bowl, add the cooled quinoa. Then toss in the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint. This mix of colors and textures makes it beautiful. Next, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Mix until it is smooth. Pour this dressing over your quinoa salad. Gently toss everything together. Make sure all the ingredients are well-coated in the dressing. To let the flavors meld, chill the salad in the refrigerator for at least 30 minutes. This step enhances the taste. When ready to serve, take it out and give it a quick stir. For a nice touch, serve the salad in a large, shallow bowl. Garnish it with extra parsley or mint leaves. You can also add lemon slices on the side for a pop of color. Enjoy your fresh and flavorful Lemon Herb Quinoa Salad! To get the best quinoa, you must rinse it first. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer to rinse the quinoa under cold water for a minute. This step makes a big difference in flavor. When cooking, use two parts liquid for one part quinoa. I like using vegetable broth for more taste. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. Turn off the heat and let it sit for 5 minutes. Fluff it with a fork for a light and airy texture. Want to boost the flavor? You can add more herbs like basil or cilantro. Fresh dill also works well. If you want to add zing, try a splash of vinegar. Apple cider or red wine vinegar adds a nice touch. You can also try lime juice instead of lemon for a twist. Don’t be shy with the salt and pepper. Adjust them to your taste. The right balance will make your salad sing. You can make this salad ahead of time. It keeps well in the fridge for about three days. To save time, cook the quinoa and chop the veggies a day before. Mix everything together and add the dressing just before serving. This way, the salad stays fresh and crunchy. If you want to serve it later, store the dressing separately. Just toss it in when you’re ready to eat. This helps keep the veggies crisp and bright. Pro Tips Use a ratio of 1:2 for cooking quinoa: This ensures that the quinoa cooks perfectly fluffy without being too dry or too mushy. Chill before serving: Allowing the salad to rest in the refrigerator for at least 30 minutes helps the flavors meld and enhances the overall taste. Customize with seasonal veggies: Feel free to add or substitute with vegetables that are in season or your personal favorites for a unique twist. Fresh herbs make a difference: Using fresh parsley and mint instead of dried herbs elevates the flavor profile and freshness of the salad. {{image_2}} You can add protein to your Lemon Herb Quinoa Salad. Chickpeas are a great choice. They add a nutty flavor and a good crunch. Black beans work well too, giving a rich taste. If you prefer meat, grilled chicken fits nicely. It adds a savory note to the dish. Change the vegetables based on the season. In summer, add fresh corn or zucchini. In fall, try roasted butternut squash or apples for a sweet twist. These changes keep the salad fresh and exciting throughout the year. This salad is easy to adapt for different diets. It is vegan as is, but check the broth. Use vegetable broth for vegan diets. For gluten-free options, make sure your quinoa is certified gluten-free. This way, everyone can enjoy the salad! To keep your lemon herb quinoa salad fresh, use an airtight container. Glass containers work well. They do not stain or hold odors. If you use plastic, choose BPA-free options. Make sure the salad is completely cool before sealing it. This helps prevent moisture buildup. In the fridge, this salad lasts for about 3 to 5 days. Keep it stored at a constant temperature. If you notice any changes in smell or color, it’s best to toss it. Always check the salad before eating to ensure it’s still good. You can freeze quinoa salad, but it may change texture. To freeze, place it in a freezer-safe bag or container. Remove as much air as possible. When you’re ready to eat, thaw it in the fridge overnight. If needed, add lemon juice or olive oil to restore some flavor. You can use water for cooking quinoa. It will still taste good. If you want more flavor, try using chicken broth. You could also use a mix of water and lemon juice. This adds a nice zing. I recommend chilling the salad for at least 30 minutes. This helps the flavors mix well. If you have more time, let it chill for an hour. The longer it chills, the better it tastes. Yes, you can change the herbs based on what you like. Basil, cilantro, or dill all work well. You can even mix herbs for a unique flavor. Don't be afraid to experiment! This blog post covered how to make a tasty quinoa salad. I discussed the main ingredients, like quinoa and fresh veggies, and the dressing with lemon juice and olive oil. I shared tips for cooking the quinoa perfectly and ways to enhance the flavor. You can also try different proteins and seasonal ingredients for variety. Finally, I gave storage advice to keep your salad fresh. Enjoy creating your salad and make it your own!

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 1 hour
Course Salad
Cuisine Mediterranean
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1 unit bell pepper (any color), diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint leaves, chopped
  • 1 unit juice of 1 lemon
  • 3 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and allow to cool.
  • While the quinoa is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion, parsley, and mint.
  • In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
  • Pour the dressing over the quinoa salad and gently toss until all ingredients are well coated.
  • Adjust seasoning with more salt, pepper, or lemon juice according to taste.
  • Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together before serving.

Notes

Serve the salad in a large, shallow bowl garnished with additional parsley or mint leaves, and lemon slices on the side for an extra pop of color.
Keyword healthy, quinoa, salad, vegetarian