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To make a Lemon Herb Quinoa Salad, gather fresh ingredients. This salad is bright and tasty. It serves four and takes about 30 minutes to prepare. The full recipe combines healthy quinoa with vibrant veggies and herbs. Here are the key ingredients you need: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1/2 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 cup red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Zest of 1 lemon - Salt and pepper to taste These ingredients create a salad full of flavor and nutrients. Quinoa is high in protein and fiber. The fresh herbs add a fragrant touch. Lemon juice gives the salad a bright, zesty flavor. You can mix in some optional ingredients too: - 1/4 cup feta cheese, crumbled Feta adds a creamy texture and tang. If you want a dairy-free option, skip the feta. You can also use any other herbs you like, such as basil or cilantro, to switch up the taste. Feel free to swap the cucumber for bell peppers or add nuts for crunch. This salad is versatile, so have fun with it! To cook quinoa, start by rinsing 1 cup of quinoa under cold water. This removes bitter saponins. Next, in a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This will allow the quinoa to absorb all the liquid. After 15 minutes, remove the pot from heat and leave it covered for another 5 minutes. Fluff the quinoa gently with a fork and let it cool. While the quinoa cools, grab a large mixing bowl. Add 1/2 cup of halved cherry tomatoes, 1 diced cucumber, and 1/4 cup of finely chopped red onion. These veggies add a fresh crunch. Then, chop 1/2 cup of fresh parsley and 1/4 cup of fresh mint. Toss these herbs into the bowl with the vegetables. They will give your salad a bright, flavorful kick. In a small bowl, 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 vegetable mixture and toss well to coat everything evenly. Once the quinoa has cooled, add it to the large bowl with the dressed vegetables. Mix gently until all ingredients are combined. If you like, sprinkle 1/4 cup of crumbled feta cheese on top for extra flavor. Give it a gentle toss. Taste your salad and adjust seasoning if needed. Serve in a colorful bowl with lemon wedges on the side. For a fun twist, try using mason jars for individual servings. Enjoy this vibrant Lemon Herb Quinoa Salad! For the detailed recipe, check the Full Recipe section. To cook fluffy quinoa, rinse it first. This removes bitterness. Use a medium pot, add rinsed quinoa and water or broth. Bring it to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. Once all the water absorbs, remove it from the heat. Let it sit with the lid on for 5 more minutes. Finally, fluff it with a fork. This makes the quinoa light and airy. For your Lemon Herb Quinoa Salad, the dressing is key. Mix olive oil, lemon juice, and lemon zest in a bowl. Add salt and pepper for taste. If you want a different twist, try adding honey or Dijon mustard. You can also add minced garlic for a punch. For a creamier dressing, mix in some yogurt or sour cream. These options can make your salad even more exciting. Serve your Lemon Herb Quinoa Salad in a big, colorful bowl. Add lemon wedges on the side for a bright touch. For a fun twist, try using mason jars. Layer the ingredients for a pretty display. This also makes it easy to take your salad on the go. You can pair this salad with grilled chicken or fish for a complete meal. It also works great as a side dish at picnics or barbecues. {{image_2}} You can boost your Lemon Herb Quinoa Salad with protein. Here are some tasty options: - Grilled Chicken: Add sliced, grilled chicken for a hearty touch. - Chickpeas: Mix in canned or cooked chickpeas for a plant-based protein. - Shrimp: Toss in sautéed shrimp for a seafood twist. - Tofu: Use cubed, marinated tofu for a vegan protein source. These add-ins will make your salad more filling and nutritious. The dressing can change the whole vibe of your salad. Here are some ideas: - Balsamic Vinaigrette: This adds a sweet and tangy flavor. - Tahini Dressing: Use tahini for a creamy, nutty taste. - Spicy Sriracha: A touch of Sriracha gives a nice kick. - Honey Mustard: This will add sweetness and depth. Feel free to experiment. Each dressing can bring out different flavors in the salad. Changing up the veggies keeps the salad fresh. Here are some seasonal swaps: - Spring: Use asparagus or snap peas for a crisp bite. - Summer: Add bell peppers or zucchini for a colorful look. - Fall: Mix in roasted sweet potatoes or butternut squash. - Winter: Try kale or Brussels sprouts for hearty greens. These swaps keep your salad exciting and in tune with the seasons. Check out the Full Recipe for more ideas! After enjoying your Lemon Herb Quinoa Salad, store any leftovers in an airtight container. Keep it in the fridge for up to three days. This keeps the flavors fresh and the veggies crisp. If you notice the salad wilting, it may be time to use it up. Meal prep makes life easier! Prepare the quinoa and chop the veggies ahead of time. Store them separately in the fridge. This way, you can mix them fresh right before eating. Adding the dressing just before serving helps keep everything crunchy and tasty. You can freeze the quinoa for later use, but not the salad itself. Cook and cool the quinoa, then put it in a freezer-safe bag or container. It will keep well for up to three months. When you're ready to use it, thaw in the fridge overnight. After thawing, mix with fresh veggies and dressing for the best taste. For a bright taste, I love using fresh parsley and mint. They add a nice burst of flavor. You can also try basil or cilantro for a twist. Each herb gives its own unique taste. The key is to use fresh herbs, as they make the salad more lively. Quinoa is naturally gluten-free, making it a great base. Just ensure your other ingredients are also gluten-free. Use a certified gluten-free vegetable broth if you're adding broth. Check the labels on your dressing ingredients too. This way, you keep the salad safe for those with gluten sensitivities. Yes, you can make this salad ahead! Prepare it a day in advance for the best flavor. Just keep it in the fridge in a sealed container. The flavors will blend nicely overnight. When you’re ready to serve, give it a quick toss. This makes it perfect for meal prep or gatherings. For the full recipe, refer to the earlier section. This blog post covered how to make a Lemon Herb Quinoa Salad. We looked at key ingredients, step-by-step cooking methods, and tips for success. I shared variations to customize the salad and storage info for leftovers. Remember, you can mix proteins and dressings to create new flavors. You can make this salad for any meal, and meal prep is easy. Enjoy experimenting with your own versions for a fresh taste every time!

Lemon Herb Quinoa Salad

Elevate your mealtime with this refreshing Lemon Herb Quinoa Salad! Packed with nutritious ingredients and zesty flavors, this simple recipe combines quinoa, vibrant veggies, and fresh herbs for a delicious and healthy dish. Perfect for lunch or as a side, this salad is quick to prepare and bursting with taste. Explore the full recipe and learn how to create a colorful, satisfying meal today! Click through for all the details and tips!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1/2 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Zest of 1 lemon

Salt and pepper to taste

Optional: 1/4 cup feta cheese, crumbled (for a tangy touch)

Instructions
 

Start by cooking the quinoa. In a medium saucepan, combine rinsed quinoa and water (or vegetable broth). Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool.

    While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and finely chopped red onion.

      Add the chopped parsley and mint to the bowl, mixing well with the vegetables.

        In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper. Pour this dressing over the vegetable mixture and toss to coat evenly.

          Once the quinoa has cooled down, add it to the large bowl with the dressed vegetables. Mix well until all ingredients are combined.

            If using, sprinkle crumbled feta cheese on top and give a gentle toss.

              Taste and adjust seasoning as necessary, adding more salt, pepper, or lemon juice if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, colorful bowl with lemon wedges on the side for decoration. For individual servings, use mason jars for a portable option, layering the ingredients for a vibrant display.