Go Back
To make Lemon Herb Quinoa Salad, gather these ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced (any color) - 1 avocado, diced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste This salad is not just tasty; it's also good for you. Here’s a quick look at its benefits: - Quinoa is a great protein source. It has all essential amino acids. - Vegetables like tomatoes and cucumbers add vitamins and fiber. - Avocado gives healthy fats, which are good for your heart. - Lemon juice boosts your vitamin C intake and adds zest. A serving of this salad can provide you with energy and nutrients without excess calories. If you don't have some ingredients, do not worry. Here are some easy swaps: - Quinoa: Use brown rice or couscous if you prefer. - Cherry tomatoes: Regular tomatoes can be diced, or you can skip them. - Cucumber: Zucchini makes a fresh and crunchy alternative. - Bell pepper: Any color works, or you can use shredded carrots. - Avocado: Try using hummus for creaminess if you're out of avocado. - Fresh herbs: Basil or cilantro can give a nice twist if you don't have parsley or mint. These substitutions keep the salad fresh and enjoyable, no matter what you have on hand. Start by rinsing 1 cup of quinoa in cold water. This step removes any bitter taste. In a medium saucepan, mix the rinsed quinoa with 2 cups of vegetable broth or water. Turn the heat to medium-high and bring it to a boil. Once it boils, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. You want the quinoa to absorb all the liquid and become fluffy. After 15 minutes, take it off the heat and let it cool. While the quinoa cools, it's time to chop the veggies. Grab a large mixing bowl. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper of any color. Next, take 1 diced avocado and add it to the bowl. These fresh veggies will add color and crunch to your salad. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Add salt and pepper to taste. This dressing is bright and tangy, perfect for the salad. Once the quinoa has cooled, fluff it with a fork. Add it to the bowl with your chopped vegetables. Next, pour the dressing over the mixture. Toss everything gently to combine. Finally, fold in 1/4 cup of chopped fresh parsley and 1/4 cup of chopped fresh mint. Taste your salad and adjust the salt and pepper if needed. For the full recipe, check out the details above. Enjoy your fresh and flavorful Lemon Herb Quinoa Salad! To fluff quinoa, first let it cool after cooking. Use a fork to gently stir the quinoa. This action lifts the grains and separates them. Doing this prevents clumping. The result is light and fluffy quinoa that makes the salad shine. Keep your salad fresh by using crisp vegetables. Choose firm cherry tomatoes, fresh cucumbers, and ripe avocados. Prep your veggies right before serving. This way, they stay crunchy and vibrant. If you make the salad early, store it in the fridge. Use an airtight container to maintain freshness. Serve the Lemon Herb Quinoa Salad in a large bowl or individual plates. Add extra lemon wedges for a pop of color. Sprinkle fresh herbs on top for a fragrant touch. For a fun twist, serve with whole grain crackers or pita chips. This adds a nice crunch and balance to the dish. Check out the Full Recipe for more details! {{image_2}} Quinoa is naturally gluten-free. You can enjoy this salad without worry. Just check the broth you use. Make sure it’s gluten-free too. Most vegetable broths are safe, but it’s wise to look at labels. Want to make the salad a meal? Add protein to boost nutrition. Chickpeas are a great choice. They add fiber and flavor. You can also use grilled chicken for a hearty touch. Simply mix in one cup of chickpeas or chicken after the quinoa cools. Use fresh veggies based on the season. This keeps the salad vibrant and fun. In spring, add peas or asparagus. In summer, try zucchini or corn. In autumn, diced sweet potatoes shine. Winter calls for roasted root veggies. Feel free to mix and match! For the full recipe, check the complete guide above. To keep your Lemon Herb Quinoa Salad fresh, store it in an airtight container. Make sure to cool the salad completely before sealing it. This helps prevent moisture build-up, which can make the salad soggy. Keep it in the fridge for the best taste. You can enjoy it cold, which is when the flavors really shine. You can freeze this salad, but it's best to do it without the avocado. Avocado does not freeze well and can turn brown when thawed. Instead, prepare your salad as usual, but leave out the avocado. Place the salad in a freezer-safe container. It can last for about 2 to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. If stored correctly, your Lemon Herb Quinoa Salad lasts about 3 to 5 days in the fridge. Check for any changes in smell or appearance before eating. If you notice anything off, it’s best to toss it. This salad makes a great meal prep option, so consider making a big batch to enjoy throughout the week. If you want more details on making it, check the Full Recipe. Yes, you can make this salad ahead of time. It keeps well in the fridge. I suggest storing it in an airtight container. The flavors blend nicely when it sits. You can prepare it up to a day in advance. Just add the avocado right before serving to keep it fresh. Quinoa salad is best served cold. After cooking the quinoa, let it cool down. This helps the flavors shine. You can chill the salad in the fridge for a refreshing taste. It makes a great side dish for any meal. To adjust for meal prep, make a big batch. You can double or triple the recipe. Portion it into containers for easy grab-and-go meals. Leave out the dressing until you are ready to eat. This keeps the salad fresh and crunchy. You can use many other herbs in this salad. Basil adds a nice touch of flavor. Cilantro gives a fresh taste that pairs well with lemon. Dill also works great for a different twist. Feel free to mix and match your favorites! This blog post covered many key points about making quinoa salad. We discussed ingredients, nutritional value, and substitutes. Then, we provided a clear recipe with step-by-step instructions. You learned tips for fluffing quinoa and keeping salads fresh. We also explored variations and storage options. Finally, we answered common questions about preparation and herbs. In conclusion, quinoa salad is easy to make and versatile. Enjoy your healthy dish!

Lemon Herb Quinoa Salad

Discover the refreshing Lemon Herb Quinoa Salad, a delightful dish packed with vibrant flavors and fresh ingredients! This easy recipe combines fluffy quinoa with colorful vegetables, zesty lemon dressing, and aromatic herbs for a nutritious meal that's perfect for any occasion. With just 15 minutes of prep time, you can enjoy a light, healthy salad that impresses. Click through to explore this tasty recipe and elevate your meal prep today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced (any color)

1 avocado, diced

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

Instructions
 

Begin by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water) over medium-high heat. Bring to a boil.

    Once boiling, reduce the heat to low, cover the saucepan, and simmer for approximately 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.

      While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and diced avocado.

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

          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 vegetable mixture. Add the chopped parsley and mint, and gently toss all the ingredients until well combined.

              Adjust seasoning with additional salt and pepper if needed.

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

                  - Presentation Tips: Serve the salad in a large bowl or individual serving plates. Garnish with extra lemon wedges and a sprinkle of fresh herbs for a colorful touch.