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To make the Lemon Herb Quinoa Salad, gather these fresh ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (choose either red or yellow), diced - 1/2 medium red onion, finely chopped - 1/4 cup fresh parsley, coarsely chopped - 1/4 cup fresh mint leaves, coarsely chopped - 1/4 cup feta cheese, crumbled (optional) - Juice of 1 large lemon - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper, to taste You can swap some ingredients to fit your tastes or needs. Here are some easy ideas: - Use chicken broth instead of vegetable broth for a richer flavor. - Try quinoa blends like red quinoa or black quinoa for a colorful twist. - Swap cherry tomatoes for diced bell peppers for a crunchier salad. - If you dislike onions, use green onions or omit them entirely. - Use sunflower seeds or nuts instead of feta for a nutty flavor. This salad is not just tasty; it has great health perks: - Quinoa is a complete protein. It helps build and repair tissues. - Cucumbers are hydrating and low in calories, making them great for weight loss. - Tomatoes are rich in antioxidants and support heart health. - Fresh herbs like parsley and mint add flavor while offering vitamins and minerals. - Lemon boosts vitamin C, which can help your immune system. - Olive oil is a healthy fat that may lower heart disease risk. These ingredients make the Lemon Herb Quinoa Salad both delicious and nutritious. For the full recipe, check out the details above. Start by rinsing one cup of quinoa under cold water. This step gets rid of any bitterness. In a medium saucepan, add the rinsed quinoa and two cups of vegetable broth. Turn the heat to medium-high and bring it to a boil. Once boiling, lower the heat to low. Cover it and let it simmer for about 15 minutes. You know it's done when the quinoa is fluffy and all the liquid is gone. Remove the pot from the heat and let it cool to room temperature. While the quinoa cools, grab a large bowl. Add one cup of halved cherry tomatoes, one diced cucumber, and one diced bell pepper. You can pick either red or yellow. Then, finely chop half a red onion and toss it in. Stir well to mix the veggies. This colorful mix will add flavor and crunch to your salad. In a small bowl, whisk together the juice of one large lemon, two tablespoons of extra virgin olive oil, and a pinch of sea salt and black pepper. Mix it well until everything is blended. This dressing will brighten up the salad and bring all the flavors together. Once the quinoa has cooled, add it to the bowl with the vegetables. Gently fold the mixture to combine without smashing the quinoa. Then, pour the dressing over the salad and toss to coat everything evenly. Next, add a quarter cup of coarsely chopped parsley and mint. If you like, sprinkle in a quarter cup of crumbled feta cheese. Taste the salad and adjust any seasonings as needed. For the best taste, cover the salad and chill it in the fridge for at least 30 minutes. This allows the flavors to blend nicely. When ready to serve, present the salad in a large bowl, garnished with extra herbs and lemon wedges. Enjoy your fresh and flavorful Lemon Herb Quinoa Salad! For the full recipe, check out the link. To cook quinoa just right, rinse it well before cooking. This removes a bitter coating called saponin. Use two parts liquid to one part quinoa. Bring it to a boil, then lower the heat and cover. Simmer it for about 15 minutes. Once done, let it sit covered for five minutes. Fluff it with a fork to get that light texture you want. To boost flavors, use vegetable broth instead of water. It adds depth. Fresh herbs make a huge difference too. I love using parsley and mint for their bright taste. You could also add lemon zest for a citrusy punch. Always taste before serving and adjust salt or pepper as needed. A splash of vinegar can also lift the flavors. Serve your salad in a large, colorful bowl. This makes it look inviting. Consider garnishing with extra herbs or lemon wedges. For a fun twist, use a mason jar for individual servings. This adds a nice touch for gatherings. Chill the salad before serving. This helps the flavors mingle and taste even better. Check out the Full Recipe for more details! {{image_4}} You can boost the protein in your salad easily. Add cooked chicken for a hearty meal. Grilled or roasted chicken works best. If you prefer plant-based options, try chickpeas. They add great texture and flavor. You can even use cooked shrimp for a seafood twist. Each option makes the salad more filling. Seasonal veggies can change your salad game. In spring, add asparagus or peas for crunch. Summer brings fresh corn and zucchini, which taste amazing. In fall, roasted pumpkin or butternut squash can be a warm touch. Winter calls for hearty greens like kale. These veggies keep the salad fresh and exciting all year. The dressing is key to a flavorful salad. While lemon juice and olive oil are classic, you can mix it up. Try balsamic vinegar for a sweet tang. A honey mustard dressing adds a nice kick too. For a creamy texture, use Greek yogurt mixed with herbs. Each dressing creates a new flavor profile for your salad. To store your Lemon Herb Quinoa Salad, use an airtight container. This keeps the salad fresh. Place it in the fridge right after making it. The salad will hold its flavor and texture better this way. You can freeze this salad if you want to keep it longer. However, the texture may change. To freeze, put the salad in a freezer-safe bag. Remove as much air as you can. It’s best to eat it within one month for great flavor. In the fridge, this salad lasts about 3 to 5 days. After that, the veggies may become soggy. If you notice any odd smells or changes in color, it’s best to toss it. Always give it a quick taste test before serving leftovers to ensure freshness. The best way to cook quinoa is by using the ratio of two parts liquid to one part quinoa. Start by rinsing the quinoa to remove any bitter taste. Then, bring the liquid to a boil in a saucepan. Once boiling, add the rinsed quinoa, cover it, and reduce the heat. Let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. This method gives you perfect, tender grains every time. Yes, you can make Lemon Herb Quinoa Salad ahead of time. Prepare it a day in advance for the best flavor. Just make sure to store it in an airtight container in the fridge. The flavors will blend together beautifully as it sits. Just give it a good stir before serving. If you want to skip feta cheese, there are many options. You can use crumbled tofu for a similar texture. Or try using nutritional yeast for a cheesy flavor without dairy. Avocado also adds creaminess and can be a great addition. Yes, Lemon Herb Quinoa Salad is gluten-free. Quinoa itself is a gluten-free grain. This makes it a perfect option for those with gluten sensitivities or celiac disease. Enjoy it worry-free! To make this salad vegan, simply leave out the feta cheese. You can enhance the flavor with extra herbs or spices. Adding chickpeas can also boost protein and make it even heartier. Enjoy this vibrant salad as a fresh, plant-based meal! You now have a complete guide to making a Lemon Herb Quinoa Salad. We covered ingredients, cooking steps, and useful tips. Plus, we shared variations for more flavor and storage options. This salad is tasty and packed with nutrients. Use the tips to make it your own. Enjoy the fresh flavors and healthy benefits it brings to your meals. Happy cooking!

Lemon Herb Quinoa Salad

Discover the refreshing and vibrant Lemon Herb Quinoa Salad, a perfect addition to your meals! Packed with nutritious ingredients like cherry tomatoes, cucumber, and fresh herbs, this easy-to-make salad bursts with flavor. Follow our simple steps, and enjoy a crisp and healthy dish that's ideal for any occasion. Click to explore the full recipe and learn how to create this delicious salad that everyone will love!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 bell pepper (choose either red or yellow), diced

1/2 medium red onion, finely chopped

1/4 cup fresh parsley, coarsely chopped

1/4 cup fresh mint leaves, coarsely chopped

1/4 cup feta cheese, crumbled (optional)

Juice of 1 large lemon

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

Instructions
 

In a medium-sized saucepan, combine the rinsed quinoa and vegetable broth (or water) over medium-high heat. Bring to a vigorous boil.

    Once boiling, reduce the heat to low, cover the saucepan with a lid, and allow it to simmer for approximately 15 minutes. The quinoa is ready when it's fluffy, and all the liquid has been absorbed. Remove from heat and let it cool to room temperature.

      While the quinoa cools, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion.

        Once the quinoa has cooled, add it to the mixing bowl with the vegetables. Carefully fold the mixture to evenly combine all the ingredients without crushing the quinoa.

          In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, sea salt, and freshly ground black pepper until well blended.

            Drizzle the dressing over the quinoa salad, and gently toss to coat all the ingredients evenly.

              Incorporate the chopped parsley, mint, and crumbled feta cheese (if desired) into the salad, mixing thoroughly to infuse the flavors.

                Taste the salad and adjust the seasonings accordingly. You may want to add more salt, pepper, or lemon juice to suit your palate.

                  For optimal flavor enhancement, cover the salad and chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld beautifully.

                    Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4

                      - Presentation Tips: Serve the vibrant salad in a large, colorful bowl, garnished with additional fresh herbs and lemon wedges on the side for a refreshing contrast that is visually appealing.