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- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cucumber, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1/4 red onion, finely chopped - 1/2 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/3 cup olive oil - 1/4 cup lemon juice - Zest of 1 lemon - Salt and pepper to taste - Medium saucepan - Large mixing bowl - Small bowl for dressing - Whisk - Calories per serving: Approximately 220 - Macronutrient breakdown: - Carbohydrates: 30g - Protein: 6g - Fat: 10g This salad is not just good; it’s colorful and fresh! The ingredients bring a mix of tastes and textures. Quinoa serves as a lovely base. It is light, fluffy, and full of nutrients. You can use broth or water to cook it. The broth adds more flavor. The mix of veggies really shines here. Each one adds its own crunch and taste. The cucumber is crisp, while the bell pepper adds sweetness. Cherry tomatoes burst with flavor. Red onion gives a nice bite. Fresh herbs like parsley and mint make this salad pop. They add brightness and freshness. The dressing is simple but packed with flavor. Olive oil and lemon juice blend well. The zest of the lemon gives it a nice kick. This makes the whole dish zing! Remember, you can always adjust the salt and pepper to your taste. For tools, you will need a medium saucepan to cook quinoa. A large mixing bowl helps combine all the veggies and quinoa. A small bowl for the dressing makes it easy to whisk together. A whisk or a fork works well for mixing. This Lemon Herb Quinoa Salad is a delight. It’s fresh, healthy, and ready in no time. You can make it for lunch, dinner, or a picnic. For the full recipe, check out the detailed instructions. Enjoy every bite! First, I combine the rinsed quinoa and vegetable broth in a medium saucepan. I bring this mix to a boil over medium-high heat. Once it boils, I reduce the heat to low, cover the pot, and let it simmer. It takes about 15 minutes for the quinoa to absorb the liquid and become fluffy. After that, I remove it from heat and let it cool. Next, I prepare the vegetables. I dice the cucumber and bell pepper into small pieces. Then, I finely chop the red onion. For the cherry tomatoes, I simply halve them. I place all the chopped veggies into a large mixing bowl. This adds color and crunch to the salad. Now, I focus on the dressing. In a small bowl, I whisk together olive oil, lemon juice, lemon zest, salt, and pepper. This mixture brings a bright flavor to the salad. The lemon juice adds a zesty kick, while the olive oil gives it a smooth texture. Once the quinoa has cooled, I add it to the mixing bowl with the vegetables. I then pour the dressing over the quinoa and veggies. Gently, I toss everything together to make sure all the ingredients combine well. The flavors meld beautifully. Chilling the salad is key for flavor development. I recommend letting it chill in the fridge for at least 30 minutes. This time allows the flavors to blend together even more. When I serve the salad, the taste is fresh and vibrant. You can find the full recipe to follow along easily. To achieve fluffy quinoa, rinse it well. Rinsing removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups broth. This balance ensures perfect cooking. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Avoid lifting the lid too soon. Letting it rest after cooking helps it fluff up nicely. Common mistakes include undercooking or overcooking quinoa. If it’s too crunchy, it won’t taste good. If you cook it too long, it can turn mushy. Keep an eye on the time and check for doneness. You can customize the dressing easily. If you like it tangy, add more lemon juice. For a creamier dressing, mix in some yogurt. You can also try different oils like avocado oil or sesame oil. Fresh herbs add great flavor. Consider adding dill, basil, or cilantro. Spices like cumin or paprika can give it a kick, too. This salad pairs well with grilled chicken or fish. For a vegetarian option, add chickpeas for protein. You can also serve it with pita bread for a light meal. To make it look vibrant, use a big bowl. Garnish with lemon slices and extra herbs. This adds color and makes it more inviting. Enjoy the fresh taste and bright colors! {{image_2}} You can easily boost your Lemon Herb Quinoa Salad by adding protein. Here are some great options: - Grilled Chicken: This adds a nice texture and flavor. Chicken is lean and filling. - Chickpeas: Chickpeas are a great plant-based protein. They add creaminess and fiber. - Feta Cheese: This cheese brings a salty kick. Feta adds a rich flavor to the salad. Choose one or mix them for a tasty twist! Using seasonal veggies makes the salad fresh and vibrant. Here are some ideas for each season: - Spring: Add peas or asparagus for a crisp bite. These veggies are light and sweet. - Summer: Try fresh corn or zucchini. They add a juicy crunch that pairs well. - Fall: Add roasted butternut squash or apples. These flavors are warm and cozy. - Winter: Consider adding kale or Brussels sprouts. They bring a hearty texture and nutrition. Feel free to adjust based on what’s fresh! Want to make your salad even more exciting? Try these flavor boosters: - Cumin: A pinch of this spice adds warmth. It pairs nicely with lemon. - Paprika: This spice gives a mild heat and depth. Use smoked paprika for a twist. - Nuts: Add toasted almonds or walnuts for crunch. They add healthy fats and protein. Mix and match these ideas to create your own special version of the salad. For the full recipe, check out the complete guide! To keep your Lemon Herb Quinoa Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This way, it stays tasty and safe to eat. The salad stays fresh for about three to five days. Check for any signs of spoilage before eating leftovers. Can this salad be frozen? Yes, but it may change in texture. Quinoa can freeze well, but some veggies may not. If you want to freeze it, only freeze the quinoa. Store it in a freezer-safe bag or container. When ready to eat, let it thaw in the fridge overnight. Should you reheat salad? I recommend serving it cold or at room temperature. If you prefer warm quinoa, gently heat it in the microwave. Add a splash of olive oil or a bit of lemon juice to refresh the flavors after refrigeration. Making Lemon Herb Quinoa Salad takes about 45 minutes. You spend 15 minutes to prep the ingredients. Cooking the quinoa takes 15 minutes. After that, you mix everything and chill the salad for at least 30 minutes. This time helps the flavors blend well. Yes, you can make it in advance! This salad is great for meal prep. Store it in an airtight container in the fridge. It stays fresh for up to three days. Just remember to stir it before serving. If it seems dry, add a bit more dressing. You can use rice or couscous as a substitute for quinoa. Both options cook easily and have a nice texture. If you choose rice, use a similar cooking time. For couscous, follow the package instructions, as it cooks faster. Adjust the liquid amount based on your choice. Yes, this salad is vegan! It contains no animal products. All ingredients, like vegetables and quinoa, are plant-based. You can enjoy this dish if you follow a vegan diet. It’s healthy and full of flavor. You can serve it warm, but it’s best chilled. Chilling lets the flavors blend and taste better. If you prefer warmth, heat the quinoa before mixing. Just be careful not to overheat the vegetables. They taste best fresh and crisp. Enjoy it however you like! This Lemon Herb Quinoa Salad is easy and delicious. You learned about the key ingredients, cooking steps, and tips to make it perfect. We covered how to store leftovers, variations to try, and answers to common questions. This salad is great for parties or quick meals. Try new flavors and ingredients to make it your own. Enjoy fresh, healthy food that you can customize to fit your taste!

Lemon Herb Quinoa Salad

Discover the refreshing and nutritious Lemon Herb Quinoa Salad that’s perfect for any meal! Packed with colorful veggies and zesty flavors, this salad is not only easy to make but also a delightful addition to your table. Follow our simple recipe and learn how to make this healthy dish in just 45 minutes. Click through for the full recipe and impress your family and friends with this vibrant salad! Enjoy the burst of flavors!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cucumber, diced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/3 cup olive oil

1/4 cup lemon juice

Zest of 1 lemon

Salt and pepper to taste

Instructions
 

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

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

      In a large mixing bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint.

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

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

            Pour the dressing over the quinoa and vegetables, and toss gently to combine everything evenly.

              Taste and adjust seasoning with more salt and pepper if needed.

                Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl garnished with extra lemon slices and a sprinkle of fresh herbs on top for a vibrant look.