Lemon Herb Quinoa Salad
Lemon Herb Quinoa Salad
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy.
⏱️ 15 min
- 3
Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a baking sheet or large plate to cool completely. This will take about 10 minutes.
⏱️ 15 min
- 4
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, 1/4 teaspoon of salt, and black pepper until well combined.
⏱️ 5 min
- 5
In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.
⏱️ 5 min
- 6
Pour the lemon herb dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min
- 7
Taste and adjust seasoning if necessary. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Quinoa Salad
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy.
⏱️ 15 min - 3
Remove the quinoa from the heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a baking sheet or large plate to cool completely. This will take about 10 minutes.
⏱️ 15 min - 4
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, 1/4 teaspoon of salt, and black pepper until well combined.
⏱️ 5 min - 5
In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.
⏱️ 5 min - 6
Pour the lemon herb dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 3 min - 7
Taste and adjust seasoning if necessary. Serve immediately or chill for at least 30 minutes for flavors to meld.
⏱️ 2 min