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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper, diced - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 2 cloves garlic, minced - Salt and pepper to taste - Ingredients for added protein (chickpeas, grilled chicken) - Seasonal vegetables or herbs - Nuts or seeds for crunch When I make this salad, I focus on fresh and healthy ingredients. Quinoa is a great base because it’s full of protein and fiber. Rinsing it well helps remove any bitter taste. I love using vegetable broth for cooking quinoa; it adds extra flavor. I often choose colorful veggies like cherry tomatoes, cucumbers, and bell peppers. They add crunch and brightness. The red onion gives a sharp taste, while parsley adds a fresh touch. If you want creaminess, sprinkle in feta cheese. For the dressing, I use extra virgin olive oil and fresh lemon juice. The minced garlic gives it a nice kick. I adjust the salt and pepper to my taste. You can also add protein, like chickpeas or grilled chicken, to make it more filling. Seasonal veggies or nuts add a lovely crunch. Feel free to mix and match based on what you love! For the full recipe, check out the detailed steps to prepare this delightful salad. - First, rinse 1 cup of quinoa under cold water in a fine mesh strainer. This step helps remove bitterness. - Next, combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. - Bring the mixture to a rolling boil over medium-high heat. - Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. - The quinoa should be fluffy when all the liquid has been absorbed. - After cooking, remove it from heat and let it sit for an extra 5 minutes, covered. - While the quinoa cooks, prepare the salad veggies. - Dice 1 cup of cherry tomatoes, 1 medium cucumber, 1 bell pepper, and 1/4 red onion. - Chop 1/4 cup of fresh parsley to add flavor and color. - Mix all these ingredients in a large bowl. This keeps them fresh and crisp. - In a separate small bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lemon juice. - Add 2 cloves of minced garlic, salt, and pepper to taste. - This dressing will give the salad a bright and zesty flavor. - Once the quinoa has cooled for about 10 minutes, fluff it gently with a fork to separate the grains. - Transfer this fluffed quinoa to the bowl with your prepared veggies. - Drizzle the zesty dressing over everything and toss gently to mix. - If you want, fold in 1/4 cup of crumbled feta cheese for a creamy touch. This Lemon Garlic Quinoa Salad is fresh and full of flavor. You can find the full recipe above for even more details. Enjoy your healthy delight! To get fluffy quinoa, start by rinsing it well. Rinsing removes the saponins, which can make quinoa taste bitter. It only takes a few minutes under cold water to do this. After cooking, let the quinoa sit covered for five minutes. This step allows steam to finish cooking the grains, giving them a light and airy texture. To boost flavor, add fresh herbs like basil or cilantro. These herbs add a pop of taste and color. You can also experiment with spices like cumin or paprika for a unique twist. For the dressing, try mixing in a dash of honey or a splash of apple cider vinegar. These changes will give your salad a delightful zing. Serve your salad chilled or at room temperature. Both options taste great and keep the ingredients fresh. Pair this salad with grilled chicken or fish for a balanced meal. It also works well as a side dish for barbecues or picnics. Enjoy this vibrant salad on its own or as a tasty addition to any meal. For the full recipe, check out the details above! {{image_4}} You can easily boost the protein in your Lemon Garlic Quinoa Salad. Adding chickpeas is a great choice. They are tasty and filling. You can also grill chicken or shrimp for a hearty meal. Just cook them separately, then mix them in with the salad. Both options add flavor and make the dish more satisfying. For a dairy-free option, skip the feta or use a plant-based cheese. You can also try using tahini or avocado for creaminess. Other veggies can enhance the salad too. Think about adding spinach, carrots, or even roasted sweet potatoes. These will add color and more nutrition. Using seasonal fruits and vegetables can make this salad shine. In summer, add some fresh corn or peaches. In fall, consider diced apples or roasted squash. Adjusting the recipe based on what's available keeps it fresh and exciting. This way, you can enjoy the flavors of each season while keeping your meal healthy. Feel free to get creative with the ingredients! For the full recipe, check the detailed instructions above. To keep your Lemon Garlic Quinoa Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps maintain its taste and texture. The salad lasts about 3 to 5 days in the refrigerator. Always check for any signs of spoilage before eating. You can freeze this salad, but it may change the texture. To freeze, pack it tightly in a freezer-safe container. Make sure to remove as much air as possible. When you’re ready to eat, thaw it overnight in the fridge. Keep in mind that some veggies may become mushy after thawing. If you want to enjoy your quinoa salad warm, gently heat it in a pan over low heat. Stir often to avoid sticking. This keeps the quinoa fluffy and the veggies crisp. However, many people love this salad cold. It’s refreshing straight from the fridge. You can also add a splash of lemon juice to brighten it up! For the full recipe, check out the details above. To prepare quinoa, first rinse it well. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer for best results. After rinsing, combine 1 cup of quinoa with 2 cups of vegetable broth in a saucepan. Bring it to a boil over medium-high heat. Once boiling, lower the heat and cover it. Let it simmer for about 15 minutes. When done, the quinoa should be fluffy and absorb all the liquid. After cooking, let it sit covered for 5 more minutes to steam. This step helps achieve perfect texture. Yes, you can make this salad ahead of time. Prepare it and store it in an airtight container. It stays fresh in the fridge for about 3 days. To keep the flavors bright, add the dressing just before serving. If you mix in the dressing too early, the veggies may become soggy. For meal prep, chop your vegetables in advance. Store them separately to maintain crispness. This way, you can enjoy a quick and healthy meal any time. Many ingredients work well with quinoa salads. You can add protein like chickpeas, grilled chicken, or shrimp. These options boost nutrition and make the salad more filling. Seasonal vegetables also add freshness. Try adding roasted sweet potatoes, or steamed broccoli for variety. Nuts and seeds can give a nice crunch, too. Almonds or sunflower seeds are great choices. Fresh herbs like basil or mint can enhance flavor, making your salad even more exciting. Yes, this Lemon Garlic Quinoa Salad is gluten-free. Quinoa is a naturally gluten-free grain. However, be careful of cross-contamination. Always check labels when buying packaged quinoa. Some brands process quinoa in facilities that also handle gluten products. To avoid this, choose certified gluten-free quinoa for peace of mind. This way, you can enjoy your salad safely, whether you have gluten sensitivities or not. This blog post covered the key components for a delicious Lemon Garlic Quinoa Salad. We discussed the main ingredients, dressing, and optional additions to enhance your meal. I shared step-by-step instructions and tips for achieving fluffy quinoa. You can customize this salad to fit your taste and dietary needs. In summary, this recipe offers flexibility and flavor. Whether you enjoy it for lunch or dinner, you’ll love how simple it is to make.

Lemon Garlic Quinoa Salad

Discover the refreshing and nutritious Lemon Garlic Quinoa Salad that's perfect for any meal! This easy recipe combines fluffy quinoa, vibrant veggies, and a zesty dressing to create a delicious and healthy dish. In just 30 minutes, you’ll have a colorful salad that’s great for lunch or dinner. Click through to explore the full recipe and elevate your salad game with this tasty bowl of goodness!
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Ingredients
  

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable broth (or water for a lighter flavor)

1 cup cherry tomatoes, halved for freshness

1 medium cucumber, diced into bite-sized pieces

1 bell pepper, diced (choose your favorite color for visual appeal)

1/4 red onion, finely chopped for a hint of sharpness

1/4 cup fresh parsley, chopped for added fragrance

1/4 cup feta cheese, crumbled (optional for a creamy texture)

3 tablespoons extra virgin olive oil for richness

2 tablespoons freshly squeezed lemon juice for brightness

2 cloves garlic, minced to enhance flavor

Salt and pepper to taste, adjusted according to preference

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and allow to simmer gently for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes.

    During the quinoa's resting period, prepare the salad veggies. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, and fresh parsley. Mix gently and set aside to maintain their crispness.

      In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, and a pinch of salt and pepper. This will form a zesty dressing to elevate the salad.

        Once the quinoa has cooled for about 10 minutes, use a fork to fluff it up gently, separating the grains.

          Transfer the fluffed quinoa into the bowl with the prepared vegetable mixture. Drizzle the zesty dressing over everything. Toss gently but thoroughly until all ingredients are well combined and coated.

            If desired, sprinkle the crumbled feta cheese over the top. Gently fold it into the salad for a creamy finish.

              Allow the salad to sit at room temperature for about 10-15 minutes before serving, which will let all the flavors blend harmoniously.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an inviting display, serve the salad chilled or at room temperature in a large, shallow salad bowl. Garnish with additional chopped parsley and lemon wedges on the side for a refreshingly vibrant touch. This not only enhances the look but also invites guests to add an extra squeeze of lemon, if desired.