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- 1 cup quinoa - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/4 red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Juice of 2 lemons - 1/4 cup olive oil - Salt and pepper to taste - 1/4 cup feta cheese, crumbled (optional) Quinoa is the star of this dish. It has a nice nutty flavor and a great texture. When cooked, quinoa becomes fluffy and light. Using vegetable broth instead of water adds rich taste. Fresh veggies like cherry tomatoes, cucumber, and bell pepper bring colors and crunch. Red onion gives a mild bite. Herbs like parsley and mint add freshness. The lemon juice gives a zesty kick, while olive oil makes it smooth and rich. If you like, sprinkle feta cheese on top for creaminess. Quinoa is a super grain packed with protein and fiber. It helps keep you full and satisfied. Fresh vegetables and herbs add vitamins and minerals. They are low in calories but high in nutrients. Olive oil is a healthy fat that supports heart health. Lemon juice not only brightens the dish but also boosts vitamin C. Together, these ingredients make this salad a nutritious choice. It’s a perfect blend of health and flavor, great for any meal. Start by rinsing the quinoa under cold water. This step helps remove any bitterness. Use a fine mesh strainer for best results. Next, combine the rinsed quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring this mixture to a boil. Then, lower the heat, cover, and let it simmer for 15 minutes. The liquid will absorb, and the quinoa will become tender. After 15 minutes, remove the pot from heat and let it sit, covered, for 5 more minutes. This resting time allows the quinoa to finish cooking. Fluff the quinoa with a fork when done. Let it cool completely before mixing it with the other ingredients. For fluffy quinoa, make sure not to skip the rinsing step. Also, avoid stirring it too much while it cooks. A light fluff with a fork is all you need. While your quinoa cools, prepare the vegetables. In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped red onion. Mix these veggies well to spread their flavors. Once the quinoa has cooled, add it to your bowl of vegetables. It is important to mix them gently to keep the veggies intact. Now, let’s make the dressing. In a small bowl, whisk together the juice of 2 lemons, 1/4 cup of olive oil, salt, and pepper. Pour this dressing over the quinoa salad. Toss gently to coat everything in the zesty flavor. Finally, fold in the chopped parsley and mint. These herbs add freshness and depth to the dish. For a special touch, sprinkle crumbled feta cheese on top before serving. Feta adds creaminess and a salty bite to the salad. You can also leave it out for a dairy-free option. Serve the salad in a large bowl for sharing or in individual servings. Garnish with a lemon wedge and a sprig of fresh mint. This makes the dish look even more inviting. Enjoy the vibrant colors and flavors of your Lemon Herb Quinoa Salad! To avoid overcooking quinoa, rinse it first. This step helps remove any bitter taste. Cook it in vegetable broth or water. Bring it to a boil, then lower the heat. Cover and simmer for 15 minutes. Let it sit for 5 minutes after cooking to make it fluffy. To enhance flavor, add fresh herbs like parsley and mint. Use lemon juice and olive oil for a bright taste. Salt and pepper also boost the salad's flavor. Mixing in feta cheese adds a nice creaminess. This salad pairs well with grilled chicken or fish. It’s great with pita bread or hummus too. For a colorful look, serve it in a large bowl. Garnish with a lemon wedge and fresh mint. This adds a pop of color and fresh scent. You can swap ingredients based on what you have. Try using different veggies like carrots or radishes. If you want more protein, add chickpeas or grilled chicken. This makes the salad more filling. You can also use quinoa's cousin, farro, for a twist. {{image_2}} You can change the taste of your Lemon Herb Quinoa Salad in fun ways. For a Mediterranean twist, add olives and artichokes. These ingredients give the salad a salty and savory kick. You can also toss in some crumbled feta for a creamy texture. If you like spice, try adding jalapeños or chili flakes. This will give your salad a nice heat. Just start with a small amount and adjust to your taste. You might be surprised by how much flavor it brings! Using fresh, seasonal veggies can make this salad more vibrant. In the summer, add bell peppers and zucchini for a colorful mix. In the fall, consider roasted butternut squash or sweet potatoes. These vegetables add warmth and richness to the dish. In winter, you might use hearty greens like kale or Brussels sprouts. They add crunch and texture. You can even use different herbs based on the season. Rosemary or sage can change the flavor profile beautifully. This salad is naturally gluten-free. Quinoa is a great grain for those avoiding gluten. You can enjoy it without worry. If you want a vegan version, simply skip the feta cheese. The salad is still packed with flavor from the herbs and lemon. You can replace the feta with avocado for creaminess. This keeps the dish light but satisfying. To keep your Lemon Herb Quinoa Salad fresh, place it in an airtight container. Glass or plastic containers with tight lids work best. Store the salad in the fridge right after serving. This will help keep all the flavors intact. Make sure to consume leftovers within three days for the best taste. If your quinoa salad becomes soggy, don’t worry. You can refresh it easily. Just spread it out on a baking tray and warm it in the oven at 350°F for about ten minutes. This will help dry it out. Quinoa dishes do not need much reheating. Just warm them gently to keep the flavors bright. In the fridge, the salad lasts about three days. After that, the veggies may lose their crunch. If you want to store it longer, consider freezing it. However, be aware that freezing changes the texture of the veggies. To freeze, place the salad in a freezer-safe bag, removing as much air as possible. It can last up to one month in the freezer. To make quinoa fluffier, rinse it well. This removes bitterness and helps it cook better. Use the right water ratio; two cups of water for one cup of quinoa works well. Cook it gently and let it sit after cooking. Fluff it with a fork once it cools down. This simple method gives you light and airy quinoa. Yes, you can prepare this salad ahead of time. Make the quinoa and let it cool. Chop your veggies and mix them in. Add the dressing just before serving. This keeps the salad fresh and crunchy. You can store it in the fridge for up to three days. Just remember to mix it well before serving. If you want to swap quinoa, try brown rice or farro. Both are tasty and healthy. You can also use couscous for a quick option. Each grain brings its own flavor and texture. Just adjust the cooking time based on what you choose. Yes, this salad is gluten-free. Quinoa is a seed, not a grain, so it does not contain gluten. This is great for those who have gluten allergies or sensitivities. You can enjoy this salad without any worry. To make this salad vegan, skip the feta cheese. You can add avocado for creaminess instead. Also, check your olive oil to ensure it's vegan-friendly. This keeps the dish light and plant-based while still being delicious. Yes, adding protein is easy! You can mix in grilled chicken for a hearty dish. If you prefer plant-based options, try chickpeas or black beans. Tofu is also a great choice. These options make the salad filling and satisfying. The lemon dressing is perfect, but you can try others too. A balsamic vinaigrette adds a sweet touch. A tahini dressing gives it a nutty flavor. Experiment with what you like best. Each dressing can change the salad's taste in fun ways. This blog post covered how to make a vibrant Lemon Herb Quinoa Salad. We discussed the main ingredients, their nutritional benefits, and step-by-step cooking instructions. I shared tips for enhancing flavor and serving ideas. The variations allow for creativity, and knowing the best ways to store leftovers can help you enjoy this dish longer. Remember, this salad is not just healthy; it’s also customizable for any taste. With these tools, you can create a delicious salad that suits your needs and impresses anyone at your table.

Lemon Herb Quinoa Salad

Elevate your meal with this refreshing Lemon Herb Quinoa Salad! Packed with vibrant veggies and zesty lemon, this healthy dish comes together in just 35 minutes. Perfect as a side or a light meal, it's not just delicious but also nutritious.Click through to explore how to create this delightful salad that will impress your family and friends!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Juice of 2 lemons

1/4 cup olive oil

Salt and pepper to taste

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Rinse the quinoa under cold water to remove any bitterness.

    In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and let cool.

      While the quinoa is cooling, prepare the vegetables: in a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped red onion.

        Once the quinoa has cooled, add it to the bowl with the vegetables.

          In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the quinoa salad and toss gently to combine.

            Add in the chopped parsley and mint, mixing well to incorporate.

              If desired, sprinkle feta cheese on top before serving.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl for sharing, or in individual serving bowls. Garnish with a lemon wedge and a sprig of fresh mint for added flair.