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- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 cucumber, diced into bite-sized pieces - 1 bell pepper of your choice, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, finely chopped - 1/4 cup extra virgin olive oil - Juice of 2 fresh lemons - Zest of 1 lemon - Salt and freshly cracked pepper, to taste These ingredients make the base of the salad fresh and bright. Quinoa is a great source of protein. It cooks perfectly in vegetable broth, adding flavor. The veggies bring crunch and color. Cucumber is refreshing, while bell pepper adds sweetness. Cherry tomatoes provide juicy bursts with every bite. The herbs, parsley and mint, add a lovely aroma. Lemon juice and zest give the salad a zing, making it lively. - 1/2 cup feta cheese, crumbled - Avocado, diced - 1/2 cup chickpeas, drained and rinsed - Nuts or seeds for crunch You can customize this salad with add-ins. Feta cheese gives it creaminess and saltiness. Avocado adds richness and healthy fat. Chickpeas boost protein and fiber. Nuts or seeds offer a nice crunch. Feel free to mix and match based on your taste. - Quinoa: Packed with protein, fiber, and essential amino acids. - Cucumber: Low in calories and hydrating. - Bell Pepper: High in Vitamin C and antioxidants. - Tomatoes: Great source of vitamins A and C. - Parsley and Mint: Rich in vitamins and minerals, adding health benefits. - Lemon: Supports digestion and boosts immunity. This salad is not just tasty but also healthy. Each ingredient plays a role in providing nutrients. Quinoa stands out for its protein content. Fresh veggies provide vitamins and minerals. The herbs and lemon add flavor and health benefits. Eating this salad gives you energy and nourishment. Start by rinsing 1 cup of quinoa under cold water. This step removes any bitterness. It also helps the quinoa taste better. After rinsing, add the quinoa to a medium pot. Pour in 2 cups of vegetable broth or water. Place the pot on medium heat and bring it to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. After the liquid absorbs, remove the pot from heat. Let it sit for 5 minutes with the lid on. Finally, fluff the quinoa with a fork and let it cool to room temperature. While the quinoa cools, prepare your vegetables. Dice 1 cucumber and 1 bell pepper into small pieces. Halve 1 cup of cherry tomatoes. Chop 1/2 of a red onion finely. For herbs, chop 1/4 cup of fresh parsley and 1/4 cup of fresh mint. These herbs add bright flavors. Gather all your chopped vegetables in a bowl. This makes mixing easier later. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, the juice of 2 fresh lemons, and the zest of 1 lemon. Add salt and freshly cracked pepper to taste. This dressing brings everything together. Drizzle it over the quinoa and vegetable mix. Toss gently to coat all ingredients well. If you want, sprinkle 1/2 cup of crumbled feta cheese on top. Give it one last gentle toss. Let the salad sit for about 15 minutes. This resting time helps the flavors blend perfectly. To fluff quinoa, use a fork. After cooking, let it rest for five minutes. This step helps the grains firm up. Then, gently lift the quinoa from the pot. This breaks up any clumps. It creates a light, airy texture. Fluffing makes your salad feel fresh. When meal prepping, make sure to store quinoa well. Keep it in an airtight container. This keeps it fresh longer. Chop veggies ahead of time, too. Store them in separate containers. Mix everything just before serving for the best taste. The salad tastes great after marinating, but fresh veggies add crunch. To boost flavor, add a drizzle of balsamic glaze. This adds sweetness that works well with lemon. You can also toss in nuts for crunch. Almonds or walnuts bring a nice texture. For a spicy kick, add sliced jalapeños. They’ll give your salad a fun twist. Finally, serve the salad chilled for a refreshing bite. {{image_4}} You can easily adapt this salad for different diets. To make it vegan, simply leave out the feta cheese. The salad still tastes great without it. Quinoa is naturally gluten-free, so this dish works for those who avoid gluten. Always check labels when using broth or packaged ingredients to ensure they are gluten-free. Seasonal ingredients can add a fresh twist to your salad. In spring, try adding peas or asparagus for a pop of color. During summer, add diced avocado for creaminess. In fall, roasted butternut squash can bring warmth and depth. In winter, use hearty kale or spinach to boost nutrition and flavor. You can personalize the salad with unique ingredients. Here are some ideas: - Nuts and Seeds: Add chopped almonds or sunflower seeds for crunch. - Fruit: Toss in some diced apples or cranberries for a sweet touch. - Herbs: Experiment with basil or cilantro for different flavors. - Proteins: Chickpeas or grilled chicken make a filling addition. These creative additions can transform your Lemon Herb Quinoa Salad into your favorite dish. Enjoy experimenting! To keep your Lemon Herb Quinoa Salad fresh, store it in an airtight container. Make sure to let the salad cool down to room temperature before sealing it. This step prevents condensation that can make the salad soggy. If you want to keep the feta cheese separate, store it in a small container. This keeps the salad fresh and crisp. Use glass or plastic containers with tight-fitting lids. These containers help keep air out and moisture in. They also make it easy to see what's inside. If you plan to eat the salad over several days, use smaller containers for single servings. This makes it easy to grab a quick meal. The salad stays fresh in the fridge for about 3 to 5 days. For the best taste, eat it within 3 days. If you notice any changes in color or smell, it’s time to toss it. Always check the salad before eating. Enjoy your meal safely by storing it right! Yes, you can make this salad ahead of time. It stays fresh for about 3 days in the fridge. Just keep the dressing separate until you are ready to serve. This way, the salad stays crisp and bright. Combine everything just before serving for the best taste. If you want a feta substitute, try goat cheese or vegan cheese. Both options add a creamy texture. You can also omit cheese for a lighter salad. Adding roasted chickpeas can bring extra protein without cheese. To avoid bitter quinoa, rinse it well before cooking. Use cold water to wash away any saponins on the outer layer. These can make quinoa taste soapy. After rinsing, cook it in vegetable broth for added flavor. Cooking it properly will give you fluffy, tasty quinoa. This article covered how to make a tasty lemon herb quinoa salad. We talked about key ingredients and optional add-ins to boost flavor. I shared step-by-step tips for cooking quinoa and mixing the salad. You can try different variations for various diets. Storing leftovers properly ensures freshness for later meals. Remember, this salad is quick, healthy, and fun to customize. With these tips, you can make a delicious dish for any occasion. Enjoy every bite!

Lemon Herb Quinoa Salad

Enjoy a refreshing Lemon Herb Quinoa Salad that’s perfect for any occasion! This vibrant dish combines fluffy quinoa with crunchy veggies and a zesty lemon dressing for a burst of flavor in every bite. It's healthy, easy to make, and packed with nutrients. Dive into this delicious recipe that can serve as a main or side dish. Click to explore the full recipe and bring this kitchen favorite to your table!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 cucumber, diced into bite-sized pieces

1 bell pepper of your choice, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, finely chopped

1/2 cup feta cheese, crumbled (optional, for added creaminess)

1/4 cup extra virgin olive oil

Juice of 2 fresh lemons

Zest of 1 lemon

Salt and freshly cracked pepper, to taste

Instructions
 

Begin by thoroughly rinsing the quinoa under cold running water. This helps remove any potential bitterness and ensures a better flavor.

    In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Place the pot over medium heat and bring the mixture to a vigorous boil.

      Once boiling, reduce the heat to low, cover the pot with a lid, and allow it to simmer gently for approximately 15 minutes, or until all the liquid has been fully absorbed. Afterward, remove the pot from the heat and let it rest for an additional 5 minutes, keeping it covered.

        Use a fork to fluff the quinoa gently, then transfer it to a large mixing bowl. Allow the quinoa to cool to room temperature.

          Once cooled, add the diced cucumber, bell pepper, halved cherry tomatoes, finely chopped red onion, parsley, and mint to the bowl with the quinoa. Mix gently to distribute the vegetables evenly throughout the quinoa.

            In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, lemon zest, salt, and pepper. This will create a vibrant dressing that enhances the salad's flavors.

              Drizzle the dressing over the quinoa mixture and toss gently to ensure that all ingredients are well-coated.

                If desired, sprinkle the crumbled feta cheese on top of the salad. Give the mixture one last gentle toss to incorporate the cheese without breaking it apart.

                  For the best flavor experience, let the salad rest for about 15 minutes before serving. This allows the ingredients to marinate and blend beautifully.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                      - Presentation Tips: Serve the salad in a large, vibrant bowl for a colorful centerpiece. Garnish with additional mint leaves or lemon wedges for an eye-catching touch!