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The main ingredients for this lemon garlic quinoa salad are simple and fresh. You will need: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - Juice of 1 lemon - 2 cloves garlic, minced - Salt and pepper to taste These ingredients work together to create a bright and tasty salad. Quinoa provides a nice base. The veggies add crunch and color. You can add feta cheese for creaminess. If you want a vegan option, skip the cheese. Consider these optional ingredients: - 1/4 cup feta cheese, crumbled Adding feta enhances the flavor but isn't necessary. You can enjoy this salad without it. You can easily swap some ingredients. For a different taste, try: - Using brown rice instead of quinoa - Adding other veggies like corn or carrots - Using lime juice instead of lemon juice - Swapping olive oil for avocado oil These substitutions keep the salad fresh and fun. Feel free to mix and match! {{ingredient_image_1}} To cook quinoa, start by rinsing 1 cup of quinoa under cold water. This helps remove any bitter taste. Next, add the rinsed quinoa to a medium saucepan with 2 cups of water or vegetable broth. Bring it to a boil over medium-high heat. Once it boils, reduce the heat to low and cover the pan. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. After cooking, remove it from heat and let it cool. While the quinoa cools, you can prepare the vegetables. Halve 1 cup of cherry tomatoes and add them to a large mixing bowl. Dice 1 cucumber and 1 bell pepper (any color) and add these to the bowl as well. Then, finely chop 1/4 cup of red onion and 1/4 cup of fresh parsley. Toss all these fresh vegetables together in the bowl. Their bright colors and flavors will make your salad look great. For the dressing, grab a small bowl. Whisk together 3 tablespoons of olive oil, the juice of 1 lemon, and 2 cloves of minced garlic. Add salt and pepper to taste. This dressing adds a zesty kick to your salad. Once the quinoa has cooled, fluff it with a fork. Add the quinoa to the vegetable mixture in the large bowl. Pour the dressing over everything and toss gently until well combined. If you want, sprinkle 1/4 cup of crumbled feta cheese on top and mix it in. Taste the salad and adjust the seasoning if needed. To cook perfect quinoa, rinse it first. This removes the bitter coating. Use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat, cover, and simmer for about 15 minutes. The quinoa is done when it’s fluffy and the liquid is absorbed. Let it cool before mixing it with other ingredients. You can change the dressing to suit your taste. Try adding a teaspoon of honey for sweetness. Chopped herbs like basil or mint can add fresh flavor. For some heat, add a pinch of red pepper flakes. Experiment with different oils too. Avocado oil or sesame oil can give a unique twist. Meal prep is easy with this salad. Cook a larger batch of quinoa and store it in the fridge. Keep the vegetables and dressing separate until you’re ready to eat. This helps keep everything fresh. You can make this salad last for about 4 days in the fridge. Just toss it together when you want a quick meal. Pro Tips Rinse Quinoa Thoroughly: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter flavor. Customize Your Veggies: Feel free to add or substitute any of your favorite vegetables, such as bell peppers, carrots, or spinach, to make the salad more personalized and colorful. Make Ahead: This salad can be made a day in advance. Just store it in an airtight container in the refrigerator to allow the flavors to meld. Serving Suggestions: Pair this salad with grilled chicken or fish for a complete meal, or serve it as a refreshing side dish at your next gathering. {{image_2}} You can easily make this salad vegan. Simply skip the feta cheese. The salad tastes great without it. The fresh veggies and the lemon dressing give it a tasty boost. If you want, add more chopped herbs like basil or cilantro. They add a lot of flavor and freshness. For a Mediterranean twist, add olives or artichoke hearts. They bring a salty, briny flavor. You can also toss in sun-dried tomatoes for extra depth. A sprinkle of oregano or thyme will enhance the Mediterranean vibe. These additions make the salad even more exciting and colorful. Feel free to swap quinoa with other grains like farro or bulgur. Both grains have a nice chew and flavor. For a protein boost, add chickpeas or black beans. They make the salad more filling and hearty. This way, you can enjoy a different taste each time you make it. After you enjoy your Lemon Garlic Quinoa Salad, store any leftovers in a sealed container. Keep it in the fridge for up to three days. Make sure to let it cool down before you put it away. This helps keep the flavors fresh. You can freeze this salad if you want to save it for later. Use an airtight container or a freezer bag. Remove as much air as you can. It’s best to eat frozen quinoa salad within three months. When you thaw it, the texture may change a bit, but the taste will still be good. When you’re ready to eat the salad again, you can enjoy it cold or warm it up. If you prefer it warm, place it in a pan over medium heat. Stir it gently until it is heated through. You can also microwave it for about 30 seconds. If you warm it, consider adding a splash of olive oil or lemon juice to brighten the flavors. Yes, you can make this salad ahead of time. Prepare the quinoa and veggies, then mix them with the dressing. Store the salad in the fridge for up to a day. This lets the flavors blend well. Just add the feta cheese right before serving. It keeps the cheese fresh and tasty. Quinoa is a superfood packed with nutrients. Here are some key benefits: - High in protein: Quinoa has all nine essential amino acids. This makes it a complete protein source. - Rich in fiber: It helps with digestion and keeps you feeling full. - Gluten-free: Quinoa is great for those with gluten allergies. - Loaded with vitamins: It contains B vitamins, iron, magnesium, and antioxidants. - Low in calories: Quinoa is light while still being filling. Adding quinoa to your diet can boost your overall health. This salad lasts about three to five days in the fridge. Store it in an airtight container to keep it fresh. Over time, the veggies may soften, but the flavor stays strong. If you notice any changes in smell or texture, it's best to toss it out. Enjoy this salad within the week for the best taste! In this blog post, I covered the main ingredients and steps for a delicious Lemon Garlic Quinoa Salad. We explored cooking quinoa, preparing vegetables, and making a simple dressing. I also shared tips for perfect quinoa and meal prep ideas. Variations like vegan options and storage methods help make this dish easy to enjoy. Remember, this salad is not just tasty; it’s healthy too. Make it ahead and enjoy throughout the week. Now, you can create your own twist on this recipe!

Lemon Garlic Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a zesty lemon garlic dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional for a vegan version)
  • 3 tablespoons olive oil
  • 1 whole lemon, juiced
  • 2 cloves garlic, minced
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it cool.
  • In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and parsley.
  • In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  • Once the quinoa has cooled, fluff it with a fork and add it to the vegetable mixture in the large bowl.
  • Pour the dressing over the quinoa and vegetables. Toss everything together until well combined.
  • If using feta cheese, sprinkle it over the salad and gently mix it in.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

Notes

Serve garnished with extra parsley and a lemon wedge for a beautiful presentation.
Keyword healthy, lemon, quinoa, salad, vegan