Description

A refreshing, protein-packed quinoa salad with lemony zest, crisp vegetables, and fresh herbs. Perfect for lunch, picnics, or a quick weeknight dinner, this vibrant salad is naturally gluten-free and vegetarian, with easy options to make it vegan or dairy-free.

Ingredients

1 cup quinoa

2 cups water

1/4 teaspoon salt

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

2 tablespoons fresh mint, chopped

1/4 cup crumbled feta (optional)

Zest of 1 lemon

Juice of 2 lemons

3 tablespoons olive oil

Salt and pepper to taste

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Instructions

Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness.
In a medium saucepan, combine the quinoa, water, and 1/4 teaspoon salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Let the quinoa cool to room temperature.
In a large bowl, combine quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint.
In a small bowl, whisk together lemon zest, lemon juice, olive oil, and salt and pepper to taste.
Pour the dressing over the quinoa mixture and toss until well combined.
Gently fold in the crumbled feta, if using.
Refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

To make it vegan, omit the feta cheese.

Add grilled chicken, chickpeas, or tofu for extra protein.

Switch up the veggies with zucchini, carrots, or avocado.

Use different herbs like basil or cilantro for variation.

Add crunch with toasted almonds, sunflower seeds, or pumpkin seeds.

Store in an airtight container in the fridge for up to 4 days.

Do not freeze; best served cold or at room temperature.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 3 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 5 mg