Quinoa Salad

A fresh, colorful quinoa salad with crisp vegetables, herbs, and a bright lemon dressing. Easy to make, nutritious, and perfect as a side dish or light meal.

This quinoa salad is light, vibrant, and full of texture. Fluffy quinoa is tossed with fresh vegetables, herbs, and a simple lemon vinaigrette for a balanced dish that works well as a side or a main course. It is quick to prepare, meal-prep friendly, and naturally vegetarian.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup feta cheese, crumbled, optional
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the quinoa and water in a medium saucepan and bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
3. Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow it to cool slightly.
4. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
6. Add the cooked quinoa to the vegetable mixture and pour the dressing over the top.
7. Toss gently until everything is evenly coated.
8. If using, fold in the feta cheese just before serving.
9. Serve immediately or chill for 20 to 30 minutes for a colder salad.