Lemon Herb Quinoa Salad
Lemon Herb Quinoa Salad
Ingredients
For the Quinoa
- 1 cup quinoa, uncooked, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Salad
- 1 cucumber, medium, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread it out on a baking sheet or large plate to cool completely.
⏱️ 15 min
- 3
Prepare the salad vegetables: While the quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, rinse and drain the chickpeas, and chop the fresh parsley and mint.
⏱️ 10 min
- 4
Make the lemon herb dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon of salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min
- 5
Assemble the salad: In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, rinsed chickpeas, chopped fresh parsley, and chopped fresh mint.
⏱️ 5 min
- 6
Dress and serve: Pour the prepared lemon herb dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Quinoa Salad
Ingredients
For the Quinoa
- 1 cup quinoa, uncooked, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Salad
- 1 cucumber, medium, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread it out on a baking sheet or large plate to cool completely.
⏱️ 15 min - 3
Prepare the salad vegetables: While the quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, rinse and drain the chickpeas, and chop the fresh parsley and mint.
⏱️ 10 min - 4
Make the lemon herb dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon of salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 5 min - 5
Assemble the salad: In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, rinsed chickpeas, chopped fresh parsley, and chopped fresh mint.
⏱️ 5 min - 6
Dress and serve: Pour the prepared lemon herb dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
⏱️ 5 min