Save Make-Ahead Quinoa Salad with Lemon Vinaigrette is a vibrant, refreshing dish perfect for any occasion. Featuring fluffy quinoa as a wholesome base, crisp vegetables for crunch, and a zesty lemon vinaigrette that brightens every bite, this salad is ideal for meal prep, picnics, or a light, healthy lunch.
Save This salad beautifully balances nutritious quinoa with fresh produce and vibrant herbs. Each ingredient complements the others without overpowering, making it a versatile and crowd-pleasing choice. Whether served chilled after refrigeration or enjoyed fresh, the flavors deepen and meld, enhancing the overall experience.
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.
- 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.
- Meanwhile, prepare the vegetables and herbs. Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.
- 3.
- 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.
- Add the cooled quinoa to the bowl of vegetables. Pour over the lemon vinaigrette and toss gently to combine.
- 5.
- If desired, fold in crumbled feta and seeds or almonds for added flavor and texture.
- 6.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.
Zusatztipps für die Zubereitung
To ensure the quinoa is fluffy, rinse it thoroughly before cooking to remove the natural coating that can taste bitter. Allow the quinoa to cool completely before mixing to keep the vegetables fresh and crisp. Refrigerate the salad for a minimum of one hour so the flavors meld perfectly.
Varianten und Anpassungen
For a vegan option, omit the feta cheese and use maple syrup instead of honey in the vinaigrette. Add protein with chickpeas or grilled chicken to make it more filling. Swap almonds with toasted sunflower seeds for nut-free variation, or experiment with other fresh herbs like basil or cilantro.
Serviervorschläge
This quinoa salad is excellent served chilled alongside grilled vegetables or as a standalone light lunch. Pair it with a crisp Sauvignon Blanc to complement the lemony vinaigrette or add pita bread for a heartier meal.
Save With its balance of textures and bright flavors, this Make-Ahead Quinoa Salad is sure to become a staple in your healthy eating routine. Easy to customize and simple to prepare, it brings fresh, vibrant nourishment to every table.
Recipe FAQs
- → How do I cook quinoa properly?
Rinse quinoa to remove bitterness, then simmer in salted water for about 15 minutes until absorbed. Let it rest covered before fluffing with a fork.
- → Can the vinaigrette be made in advance?
Yes, whisk all vinaigrette ingredients together and store in the fridge. Shake well before adding to the salad.
- → What options exist for adding crunch?
Toasted sunflower seeds, slivered almonds, or crumbled feta provide contrasting textures and enhance flavor.
- → How long can this salad be stored?
Keep refrigerated in an airtight container for up to 4 days, allowing flavors to deepen over time.
- → Is this suitable for a vegan diet?
Omit feta and substitute honey with maple syrup to maintain a plant-based approach without sacrificing taste.