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For this salad, start with 1 cup quinoa. Rinse it well to remove any bitterness. You will need 2 cups vegetable broth or water. The broth adds flavor. Cooking quinoa in broth makes it even tastier. Next, gather your fresh veggies. You will need: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced (red or yellow works well) - 1/4 cup red onion, finely chopped - 1/4 cup parsley, chopped These vegetables add color and crunch. They also provide a refreshing taste that pairs perfectly with quinoa. Now, let’s make the dressing. You will need: - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - Salt and pepper to taste This dressing brings everything together. The lemon juice gives a bright zing, while the garlic adds depth. Adjust the salt and pepper to your liking. {{ingredient_image_1}} To start, take 1 cup of rinsed quinoa. In a medium pot, add the quinoa and 2 cups of vegetable broth or water. Bring this mixture to a boil over medium heat. Once it boils, lower the heat to a simmer. Cover the pot and let it cook for 15 minutes. The goal is for all the liquid to be absorbed. After this, remove the pot from heat but keep it covered for 5 more minutes. Then, fluff the quinoa with a fork and let it cool. While your quinoa cools, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. You can choose either red or yellow for color. Next, chop 1/4 cup of red onion and add it to the bowl. Finish this step by adding 1/4 cup of chopped parsley. If you like, you can also add 1/4 cup of crumbled feta cheese for a creamy touch. To make the dressing, take a small bowl. In it, add 3 tablespoons of olive oil. Then, squeeze in 2 tablespoons of fresh lemon juice. Next, mince 2 cloves of garlic and mix them in. Season this mixture with salt and pepper to taste. Whisk everything together until it blends well. Now, return to your large mixing bowl with the vegetables. Add the cooled quinoa to this mix. Pour the dressing over all the ingredients. Toss gently to combine everything. Your goal is to ensure that all the ingredients are well coated in the dressing. Taste your salad. If needed, adjust the seasoning with a bit more salt, pepper, or lemon juice. You can serve this salad right away or let it chill in the fridge for 30 minutes. This waiting time helps all the flavors meld together. When serving, use a large bowl. Garnish with extra parsley leaves and lemon slices for a fresh look. Enjoy your vibrant and zesty lemon garlic quinoa salad! To make perfect quinoa, rinse it well before cooking. This removes the bitter coating called saponin. Use a ratio of two parts liquid to one part quinoa. For this recipe, I use vegetable broth for extra flavor. Bring it to a boil and then lower the heat. Let it simmer until all the liquid absorbs. After it cooks, let it sit covered for five minutes. Fluff with a fork to keep it light and airy. You can easily change the taste of your salad. If you want more zest, add an extra splash of lemon juice. For a bolder flavor, try adding more garlic. Adjust salt and pepper to your liking, too. If you enjoy herbs, consider adding fresh basil or mint. Each herb adds a new layer of flavor, making it more exciting. How you serve your salad makes a big difference. Use a large, colorful bowl to highlight the salad's vibrant colors. Garnish it with parsley leaves and lemon slices for a fresh look. For added texture, sprinkle nuts or seeds on top before serving. You can also layer the ingredients in a glass jar for a fun, portable option. This not only looks great but also keeps the salad fresh until you’re ready to eat. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh, ripe vegetables and herbs. This enhances the overall taste of your salad. Chill Before Serving: Refrigerating the salad for at least 30 minutes allows the flavors to meld, resulting in a more cohesive and delicious dish. Customize Your Veggies: Feel free to add or substitute your favorite vegetables such as avocado, spinach, or corn for added texture and flavor. Dress Just Before Serving: To maintain the crispness of the vegetables, add the dressing right before serving instead of letting it sit. {{image_2}} You can easily add protein to your Lemon Garlic Quinoa Salad. Grilled chicken or shrimp work great. Tofu is a fantastic choice for a plant-based option. You can also use chickpeas for extra fiber. Just toss them in with the veggies. Adding protein makes the salad more filling. To keep this dish vegan, skip the feta cheese. You can replace it with avocado for creaminess. Nutritional yeast gives a cheesy flavor without dairy. Use a vegan dressing or make your own with olive oil and lemon. These changes keep the salad fresh and tasty. Using seasonal ingredients adds fun to your salad. In summer, add sweet corn or zucchini. In fall, try roasted butternut squash or apples. Winter brings kale or Brussels sprouts. Each season offers unique flavors. This keeps your salad exciting all year round. To keep your lemon garlic quinoa salad fresh, store it in an airtight container. It lasts up to three days in the fridge. If you want the best taste, eat it within two days. The longer it sits, the softer the veggies get. This salad tastes great chilled, so don't worry about it losing its zing! You can freeze this salad, but it may change the texture. To freeze, place it in a freezer-safe container. It will stay good for up to a month. When you want to eat it, let it thaw in the fridge overnight. After thawing, the salad may need a bit more lemon juice to revive its flavor. For meal prep, make a big batch at once. Store the quinoa and veggies separately from the dressing. This way, you keep everything fresh and crisp. Combine them just before you eat. This method helps the salad stay bright and tasty all week! Quinoa salad can last up to four days in the fridge. Make sure to store it in an airtight container. This helps keep the salad fresh and safe to eat. The flavors may deepen over time, making it even tastier! Yes, you can make this salad ahead of time. It tastes great when chilled. Prepare it a few hours before serving, or even the night before. This allows the flavors to blend nicely. Just keep it in the fridge until you're ready to enjoy it! If you don't want to use feta cheese, try goat cheese or even a vegan cheese. You can also skip the cheese entirely. The salad will still taste great without it. Adding extra herbs can enhance the flavor if you leave out the cheese. This blog covered how to make a delicious quinoa salad. We discussed key ingredients like quinoa, fresh veggies, and tasty dressings. You learned step-by-step instructions from cooking quinoa to serving suggestions. I shared tips for perfecting flavor and impressive presentation. Plus, we explored variations, storage info, and answered common questions. Remember, a good salad is both healthy and fun. Try different ingredients to make it your own! Enjoy your cooking journey.

Zesty Lemon Garlic Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a zesty lemon garlic dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium bell pepper (red or yellow), diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup parsley, chopped
  • 0.25 cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • to taste salt and pepper

Instructions
 

  • In a medium pot, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and let cool.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, red onion, parsley, and crumbled feta cheese (if using).
  • In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.
  • Add the cooled quinoa to the vegetable mixture in the large bowl. Pour the dressing over the top and toss gently to combine, ensuring everything is well coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  • Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together before serving.

Notes

Serve the salad in a large serving bowl, garnished with a few extra parsley leaves and slices of lemon for a fresh touch.
Keyword healthy, quinoa, salad, vegetarian