Name: Lemon Herb Quinoa Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: Quinoa: (1 cup, uncooked) The star of the show! Quinoa is a complete protein and provides a wonderful nutty base for the salad. We’ll be using it cooked, of course, and it will fluff up beautifully. Choose any type – white, red, or tri-color all work wonderfully.; Vegetable Broth or Water: (2 cups) For cooking the quinoa. Using vegetable broth instead of water adds an extra layer of flavor to the quinoa itself, enhancing the overall taste of the salad.; Fresh Lemon Juice: (1/4 cup, freshly squeezed) The zesty heart of our dressing! Freshly squeezed lemon juice is essential for that bright, tangy flavor that cuts through the richness of the other ingredients.; Extra Virgin Olive Oil: (1/4 cup) The smooth and fruity base of the dressing. Choose a good quality extra virgin olive oil for the best flavor and health benefits.; Fresh Herbs (a generous handful, chopped): This is where the “herb” in Lemon Herb Quinoa Salad truly shines! A mix is best for complexity. Consider: Parsley: (1/2 cup, chopped) Adds a fresh, clean, slightly peppery note. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor.; Mint: (1/4 cup, chopped) Provides a cool, refreshing sweetness that complements the lemon beautifully.; Dill: (1/4 cup, chopped) Offers a delicate, slightly grassy, and anise-like flavor that adds depth.; Chives: (2 tablespoons, chopped) For a mild oniony bite that ties everything together.; Optional Herbs: Basil, oregano, or cilantro can also be incorporated for variations in flavor profile.; Red Onion or Shallot: (1/4 cup, finely diced) Adds a subtle sharpness and a touch of pungency. Red onion provides a stronger bite, while shallot is milder and sweeter.; Cucumber: (1/2 cup, diced) For a cool, crisp crunch and refreshing element. English cucumbers or Persian cucumbers are great choices as they have fewer seeds and thinner skins.; Cherry Tomatoes: (1 cup, halved or quartered) Bursting with sweetness and acidity, cherry tomatoes add juicy pops of flavor and color.; Kalamata Olives (optional): (1/2 cup, pitted and halved) For a salty, briny Mediterranean touch. Kalamata olives are meaty and flavorful, enhancing the salad’s complexity.; Feta Cheese (optional, for non-vegan version): (1/2 cup, crumbled) Adds a creamy, salty, and tangy element. Feta pairs wonderfully with lemon and herbs. For a vegan option, consider adding toasted nuts or seeds for texture and flavor.; Salt and Freshly Ground Black Pepper: To taste. Essential for seasoning and enhancing all the flavors. Don’t be shy with the salt, as it really brings out the best in the salad.; Optional additions for extra flavor and texture: Toasted pine nuts, toasted almonds, chickpeas, bell peppers, sun-dried tomatoes, artichoke hearts, or avocado.

Ingredients

This Lemon Herb Quinoa Salad is all about showcasing the bright, clean flavors of fresh ingredients. Each component plays a crucial role in creating a balanced and delicious dish. Here’s what you’ll need:

Quinoa: (1 cup, uncooked) The star of the show! Quinoa is a complete protein and provides a wonderful nutty base for the salad. We’ll be using it cooked, of course, and it will fluff up beautifully. Choose any type – white, red, or tri-color all work wonderfully.
Vegetable Broth or Water: (2 cups) For cooking the quinoa. Using vegetable broth instead of water adds an extra layer of flavor to the quinoa itself, enhancing the overall taste of the salad.
Fresh Lemon Juice: (1/4 cup, freshly squeezed) The zesty heart of our dressing! Freshly squeezed lemon juice is essential for that bright, tangy flavor that cuts through the richness of the other ingredients.
Extra Virgin Olive Oil: (1/4 cup) The smooth and fruity base of the dressing. Choose a good quality extra virgin olive oil for the best flavor and health benefits.
Fresh Herbs (a generous handful, chopped): This is where the “herb” in Lemon Herb Quinoa Salad truly shines! A mix is best for complexity. Consider:
- Parsley: (1/2 cup, chopped) Adds a fresh, clean, slightly peppery note. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor.
- Mint: (1/4 cup, chopped) Provides a cool, refreshing sweetness that complements the lemon beautifully.
- Dill: (1/4 cup, chopped) Offers a delicate, slightly grassy, and anise-like flavor that adds depth.
- Chives: (2 tablespoons, chopped) For a mild oniony bite that ties everything together.
- Optional Herbs: Basil, oregano, or cilantro can also be incorporated for variations in flavor profile.
Red Onion or Shallot: (1/4 cup, finely diced) Adds a subtle sharpness and a touch of pungency. Red onion provides a stronger bite, while shallot is milder and sweeter.
Cucumber: (1/2 cup, diced) For a cool, crisp crunch and refreshing element. English cucumbers or Persian cucumbers are great choices as they have fewer seeds and thinner skins.
Cherry Tomatoes: (1 cup, halved or quartered) Bursting with sweetness and acidity, cherry tomatoes add juicy pops of flavor and color.
Kalamata Olives (optional): (1/2 cup, pitted and halved) For a salty, briny Mediterranean touch. Kalamata olives are meaty and flavorful, enhancing the salad’s complexity.
Feta Cheese (optional, for non-vegan version): (1/2 cup, crumbled) Adds a creamy, salty, and tangy element. Feta pairs wonderfully with lemon and herbs. For a vegan option, consider adding toasted nuts or seeds for texture and flavor.
Salt and Freshly Ground Black Pepper: To taste. Essential for seasoning and enhancing all the flavors. Don’t be shy with the salt, as it really brings out the best in the salad.
Optional additions for extra flavor and texture: Toasted pine nuts, toasted almonds, chickpeas, bell peppers, sun-dried tomatoes, artichoke hearts, or avocado.

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Instructions

Making this Lemon Herb Quinoa Salad is incredibly straightforward. Follow these simple steps to create a vibrant and flavorful dish:

Rinse the Quinoa: Place the uncooked quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 1-2 minutes. This step is crucial for removing saponins, a natural coating that can make quinoa taste bitter. Rinse until the water runs clear.
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. The quinoa is done when the germ ring (the little white spiral) is visible and the grains are fluffy.
Fluff and Cool the Quinoa: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become even fluffier. After 5 minutes, fluff the quinoa with a fork. Spread the cooked quinoa out on a large plate or baking sheet to cool quickly. Cooling the quinoa before adding the other ingredients is important to prevent the vegetables from wilting and to ensure the salad stays fresh and vibrant. You can speed up the cooling process by placing the plate in the refrigerator.
Prepare the Dressing: While the quinoa is cooling, prepare the lemon herb dressing. In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, salt, and freshly ground black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed. You might want to add a pinch more salt or a squeeze more lemon juice depending on your preference.
Chop the Vegetables and Herbs: While the quinoa and dressing are preparing, chop all your fresh vegetables and herbs. Dice the red onion or shallot finely, dice the cucumber, halve or quarter the cherry tomatoes, chop the parsley, mint, dill, and chives. If using olives and feta, prepare them as well (halve olives, crumble feta).
Combine Ingredients: Once the quinoa is completely cooled, transfer it to a large mixing bowl. Add the diced red onion (or shallot), cucumber, cherry tomatoes, chopped fresh herbs, and optional olives and feta cheese (or vegan alternatives).
Dress the Salad: Pour the lemon herb dressing over the quinoa and vegetable mixture. Gently toss everything together until the salad is well combined and the dressing is evenly distributed. Be careful not to overmix, as this can make the quinoa mushy.
Taste and Adjust Seasoning: Taste the salad and adjust seasoning as needed. You may want to add more salt, pepper, or lemon juice to achieve the perfect balance of flavors. Remember that flavors will meld and deepen as the salad sits.
Chill (Optional, but Recommended): For the best flavor, cover the bowl and chill the salad in the refrigerator for at least 30 minutes to an hour before serving. This allows the flavors to meld together beautifully and the salad to become even more refreshing. However, it can also be served immediately if you are short on time.
Serve and Enjoy!: Serve your delicious Lemon Herb Quinoa Salad chilled or at room temperature. Garnish with extra fresh herbs or a sprinkle of feta (if using) before serving, if desired. This salad is fantastic on its own, as a side dish, or as a base for adding grilled protein like chicken, fish, or tofu.

Prep Time: 40 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: one normal portion
Calories: 350
Fat: 20
Fiber: 7
Protein: 10