Lemon Herb Quinoa Salad Recipe

Introduction

This Lemon Herb Quinoa Salad is a fresh and flavorful dish perfect for light lunches or as a vibrant side. Packed with crisp vegetables, fragrant herbs, and a bright lemon dressing, it’s both healthy and satisfying.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Step 1: In a medium-sized pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
2. Step 2: Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
3. Step 3: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, red onion, parsley, and mint.
4. Step 4: Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables.
5. Step 5: Drizzle the lemon juice and olive oil over the salad, and season with salt and pepper to taste.
6. Step 6: Gently toss the ingredients together until well mixed. If using, add the crumbled feta cheese and fold it in carefully.
7. Step 7: Allow the salad to sit for about 10-15 minutes before serving to let the flavors meld together.

Tips & Variations

• For added protein, mix in some cooked chickpeas or grilled chicken.
• Swap the vegetable broth for water if you prefer a lighter taste.
• Try adding chopped avocado or toasted nuts for extra creaminess and crunch.
• If you don’t have fresh herbs, substitute with a teaspoon of dried parsley and mint.
• Serve the salad chilled or at room temperature, depending on your preference.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the feta cheese separate if possible to avoid it becoming soggy. Reheat is not recommended; enjoy it cold or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of quinoa?

While you can substitute with white rice, quinoa adds a nuttier flavor and extra protein, making the salad more nutritious and textured.

Is this salad vegan?

The salad is vegan-friendly if you omit the feta cheese or use a plant-based alternative.

Lemon Herb Quinoa Salad Recipe

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★★★★★

4.9 from 111 reviews

This Lemon Herb Quinoa Salad is a fresh and flavorful dish perfect for a light lunch or side. It combines fluffy quinoa with vibrant vegetables and fresh herbs, all tossed in a zesty lemon and olive oil dressing. Optional feta cheese adds a creamy texture and tangy flavor, making this salad both satisfying and nutritious.

• Author: Clara
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Base

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water

Vegetables & Herbs

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Dressing & Add-ins

• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Cook Quinoa: In a medium-sized pot, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
2. Prepare Vegetables and Herbs: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped parsley, and chopped mint.
3. Combine Ingredients: Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables and herbs.
4. Add Dressing and Season: Drizzle the lemon juice and olive oil over the salad. Season with salt and pepper to taste.
5. Toss Salad: Gently toss all ingredients together until well mixed. If using, add the crumbled feta cheese and fold it in carefully for even distribution.
6. Let Flavors Meld: Allow the salad to sit for 10-15 minutes before serving to let the flavors blend beautifully.

Notes

• For a vegan version, omit the feta cheese.
• Use vegetable broth for cooking quinoa to enhance flavor, or substitute with water for a lighter taste.
• Feel free to add other fresh herbs like dill or basil for more herbal complexity.
• Serve chilled or at room temperature for best flavor.
• The salad can be stored in the refrigerator for up to 2 days.
• Use a clear glass bowl for an attractive presentation showcasing the colorful vegetables.

Keywords: lemon herb quinoa salad, quinoa salad, healthy salad, vegetarian salad, Mediterranean salad, fresh salad, light lunch