Description
A light, nutritious gluten-free quinoa salad loaded with fresh vegetables, herbs, and a simple lemon dressing. This versatile salad is protein-packed, refreshing, and perfect as a side dish, lunch, or meal-prep option.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint or basil, chopped (optional)
- 1/4 cup feta cheese (optional)
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Quinoa: Add quinoa and water (or vegetable broth) to a saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 12–15 minutes until the liquid is fully absorbed.
- Fluff and Cool: Remove the saucepan from heat. Use a fork to fluff the cooked quinoa gently and let it cool slightly to room temperature.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked quinoa with diced cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and fresh mint or basil if using. Add crumbled feta cheese if desired for extra flavor.
- Prepare the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper until the dressing is emulsified and smooth.
- Toss the Salad: Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all ingredients evenly without mashing the vegetables.
- Serve or Chill: You can serve the quinoa salad immediately or chill it in the refrigerator for about 15 minutes to let the flavors meld and the salad cool completely.
Notes
- Rinsing quinoa before cooking removes bitterness and improves texture.
- For added protein and heartiness, stir in chickpeas or grilled chicken.
- This salad keeps well refrigerated in an airtight container for up to 3 days, making it an excellent meal-prep choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
