Lemon Herb Quinoa Salad is a refreshing and vibrant dish perfect for any season. Packed with fresh herbs and a zesty lemon dressing, it's a light yet satisfying meal that can be enjoyed as a side or a main course. Its bright flavors and wholesome ingredients make it a standout dish for any gathering.
Quinoa provides a hearty, protein-rich base for the salad. It's light and fluffy when cooked, absorbing the flavors of the dressing beautifully. Cherry tomatoes add a juicy sweetness that complements the tangy lemon. The cucumber brings a crisp, cool texture to the mix. Red onion offers a slight bite and sharpness, balancing the salad's flavors. Fresh herbs like parsley, mint, and basil are essential for their aromatic qualities, turning the salad into a fragrant delight. The lemon juice and zest add vibrancy and zing, while olive oil and honey round out the dressing with richness and a hint of sweetness. Finally, a touch of salt and pepper enhances and ties all the flavors together.
Serve this Lemon Herb Quinoa Salad as a fresh side dish alongside grilled chicken or fish. It's also a fantastic stand-alone dish for a light lunch. For a more substantial meal, top it with sliced avocado or crumbled feta cheese. A sprinkle of toasted nuts or seeds would add a lovely crunch, too.
Start by rinsing the quinoa thoroughly under cold water. This step is crucial to remove its natural coating, which can make it taste bitter. Once rinsed, combine the quinoa with 2 cups of water and a pinch of salt in a medium saucepan. Bring it to a boil over medium heat, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the water is fully absorbed and the quinoa is tender. Once cooked, fluff it with a fork and set it aside to cool.
While the quinoa cools, prepare your veggies and herbs. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Chop up the parsley, mint, and basil as well, making sure everything is ready to go.
In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and basil. It's starting to look vibrant and fresh already!
Next, prepare the dressing. In a small bowl, whisk together the juice and zest of one lemon, 3 tablespoons of olive oil, 1 teaspoon of honey, and a pinch of salt and pepper. Taste this dressing and adjust the seasoning if you like.
Pour the dressing over the quinoa mixture and toss everything gently to combine. You want every ingredient to be lightly coated in the dressing without being drenched.
Finally, taste the salad and adjust the seasoning if needed. You can serve it right away, but letting it sit in the fridge for an hour or two allows the flavors to meld beautifully.
Share