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This Lemon Herb Quinoa Salad is fresh and full of flavor. It takes just 30 minutes to prepare. You can make it for a light lunch or dinner. You can also serve it as a side dish. This salad is healthy and satisfying. Here’s what you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 medium cucumber, diced - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste This salad is not only tasty but also good for you. It is rich in protein from quinoa. The fresh veggies add vitamins and minerals. If you add feta, it adds calcium too. Each serving is about 200 calories, depending on the ingredients. This salad is a great choice for a healthy diet. To start, you need to cook the quinoa. First, bring 2 cups of vegetable broth or water to a boil in a medium pot. Next, add 1 cup of rinsed quinoa. This step washes away any bitter taste. After adding the quinoa, reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will look fluffy when done. Once cooked, remove it from the heat and let it cool. While the quinoa cools, prepare your veggies. Dice 1 medium cucumber and 1 bell pepper. Halve 1 cup of cherry tomatoes. Finely chop 1/4 of a red onion. For fresh herbs, chop 1/4 cup each of parsley and mint. Combine all these ingredients in a large mixing bowl. This mix will add color and crunch to your salad. Now let’s make the dressing. In a small bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Add salt and pepper to taste. This dressing will give your salad a fresh, zesty flavor. Once the quinoa is cool, fluff it with a fork and add it to the bowl with the veggies. Pour the dressing over the mix and gently combine everything. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. Finally, taste your salad and adjust the seasoning if needed. For the full recipe, you can refer to the above instructions. To make perfect quinoa, follow these simple steps: - Always rinse your quinoa first. This removes bitterness. - Use twice as much liquid as quinoa. This helps it cook well. - Cook it on low heat. This keeps it fluffy and light. - Let it sit covered after cooking. This lets it steam and fluff up. To make your salad burst with flavor, try these tips: - Add a pinch of cayenne for heat. It gives a nice kick. - Mix in some avocado for creaminess. It pairs well with lemon. - Toss in some olives for a briny touch. They add depth. - Use seasonal herbs like basil or dill. They can change the taste. If you want to switch up the dressing, consider these ideas: - Try apple cider vinegar instead of lemon juice. It adds a tangy twist. - Use tahini for a nutty flavor. This makes it rich and creamy. - Swap olive oil for avocado oil. It has a mild taste that blends well. - Add honey or maple syrup for sweetness. This balances the tartness of lemon. For the complete recipe, refer to the Full Recipe. {{image_2}} You can boost the protein in your Lemon Herb Quinoa Salad easily. Adding cooked chicken, shrimp, or chickpeas gives it a hearty touch. For chicken, grill or roast it with simple spices. For shrimp, sauté them quickly until pink. If you prefer plant-based options, toss in some black beans or lentils. These options make the salad filling and nutritious. To make this salad vegan, simply leave out the feta cheese. You can add avocado for creaminess instead. A sprinkle of nutritional yeast gives a cheesy flavor without dairy. You can also include roasted nuts or seeds for added crunch and protein. This way, you keep the salad delicious and plant-based. Seasonal swaps keep your salad fresh and exciting. In summer, try adding ripe peaches or mangoes for sweetness. In fall, roasted sweet potatoes or butternut squash add warmth. You can also swap herbs based on what's fresh. Basil in summer and sage in winter change the flavor profile beautifully. These swaps keep your salad vibrant and flavorful throughout the year. After enjoying your Lemon Herb Quinoa Salad, let any leftovers cool first. Place them in an airtight container. Store it in the fridge. This keeps the salad fresh and tasty. If stored correctly, it stays delicious for days. When you're ready to eat the salad again, you can serve it cold or warm it up. If you prefer it warm, add it to a pot. Heat gently over low heat while stirring. Avoid high heat to keep the veggies crisp. In the fridge, your Lemon Herb Quinoa Salad lasts about 3 to 5 days. If you see any signs of spoilage, like an odd smell or color, toss it out. For the best taste and quality, enjoy it within this time. If you don’t have quinoa, try using rice or couscous. Both options work well. You can also use farro or bulgur for a different texture. Each grain offers a unique flavor but still pairs nicely with lemon and herbs. Yes, you can prepare this salad ahead. Just store it in the fridge for up to two days. The flavors will blend well. Keep the dressing separate until you're ready to eat. This way, the salad stays fresh and crisp. To make this salad gluten-free, simply stick with quinoa. Quinoa is naturally gluten-free. Ensure any other ingredients, like broth, are also gluten-free. Check labels for sauces or dressings to avoid gluten. Enjoy your tasty, safe salad! This blog post gave a full view of making a quinoa salad. We covered the key ingredients and went through step-by-step cooking tips. I shared helpful ways to boost flavor and variations for protein and vegan choices. Lastly, I explained how to store leftovers and answered FAQs. Remember, this salad is not only tasty but also healthy. Enjoy trying new ingredients. You can make it your own, and it's perfect for any meal!

Lemon Herb Quinoa Salad

Looking for a refreshing dish to brighten your meals? Try this Lemon Herb Quinoa Salad! Packed with protein-rich quinoa, fresh veggies, and a zesty dressing, this salad is perfect for lunch or a light dinner. It’s easy to prepare in just 30 minutes, making it a healthy option for busy days. Click through to explore the full recipe and enjoy a burst of flavors in every bite! Your taste buds will thank you!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

3 tablespoons lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

Instructions
 

In a medium pot, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.

    In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, finely chopped red onion, chopped parsley, and chopped mint.

      In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to create a dressing.

        Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables.

          Pour the dressing over the quinoa and vegetables, then gently mix until all ingredients are well combined.

            If desired, sprinkle crumbled feta cheese over the top and toss gently to incorporate.

              Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

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

                  - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with lemon wedges and a sprinkle of fresh herbs on top for a vibrant touch.