Save Experience the perfect balance of fluffy quinoa, crisp and colorful vegetables, and a bright, zesty lemon vinaigrette in this Make-Ahead Quinoa Salad with Lemon Vinaigrette. This vibrant and refreshing salad is not only easy to prepare but also ideal for meal prep, picnics, or a light and satisfying lunch that keeps well in the fridge.
Save This salad combines the nutty texture of quinoa with fresh, crisp vegetables and herbs, making every bite delightful. The lemon vinaigrette brings a vibrant zest that enhances each ingredient while keeping the dish light and healthy.
Ingredients
- Grains
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 tsp salt
- Vegetables & Herbs
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp honey or maple syrup
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Optional Additions
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted sunflower seeds or slivered almonds
Instructions
- 1. Cook quinoa
- In a medium saucepan, combine rinsed quinoa, water, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
- 2. Prepare vegetables and herbs
- Meanwhile, prepare the vegetables and herbs. Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.
- 3. Make vinaigrette
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.
- 4. Combine salad
- Add the cooled quinoa to the bowl of vegetables. Pour over the lemon vinaigrette and toss gently to combine.
- 5. Add optional ingredients
- If desired, fold in crumbled feta and seeds or almonds for added flavor and texture.
- 6. Chill and serve
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.
Zusatztipps für die Zubereitung
Be sure to rinse the quinoa well using a fine-mesh sieve to remove its natural bitter coating. Allow the quinoa to cool completely before combining it with the vegetables to keep everything fresh and crisp. For best flavor, refrigerate the salad for at least an hour before serving, so the lemon vinaigrette can meld beautifully with all ingredients.
Varianten und Anpassungen
Make this salad vegan by omitting the feta cheese and using maple syrup instead of honey in the vinaigrette. Boost protein by adding chickpeas or grilled chicken. To keep it nut-free, use toasted sunflower seeds instead of almonds.
Serviervorschläge
Serve this salad chilled as a light lunch or a side dish at picnics and gatherings. It pairs wonderfully with a crisp Sauvignon Blanc to highlight the fresh lemon notes.
Save With its bright flavors, wholesome ingredients, and easy preparation, this Make-Ahead Quinoa Salad with Lemon Vinaigrette is sure to become a staple in your recipe collection. Enjoy it as a nutritious meal anytime you need a refreshing boost.
Recipe FAQs
- → How should the quinoa be cooked for best results?
Rinse quinoa thoroughly, then simmer in salted water until all liquid is absorbed. Let it sit covered for 5 minutes before fluffing with a fork.
- → Can this salad be prepared in advance?
Yes, refrigerate for at least an hour to allow flavors to meld and serve chilled for the best taste.
- → What alternatives are there for the lemon vinaigrette?
Try substituting lemon juice with lime or adding herbs like basil for a different flavor profile.
- → How can I make the salad vegan friendly?
Simply omit the feta cheese and use maple syrup instead of honey in the dressing.
- → What additions complement the salad well?
Toasted nuts or seeds add crunch, and chickpeas or grilled chicken enhance protein content.