Name: Lemon Herb Quinoa Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth (or water); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper (red or yellow), diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; Juice of 1 lemon; 3 tablespoons olive oil; Salt and pepper to taste; 1/4 cup feta cheese, crumbled

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Introduction

This Lemon Herb Quinoa Salad is a fresh and flavorful dish perfect for a light lunch or as a vibrant side. Packed with colorful vegetables and brightened by lemon and herbs, it’s both healthy and satisfying. Whether you’re meal prepping or entertaining, it’s a simple recipe that never disappoints.

A white bowl filled with a fresh quinoa salad showing three main layers: the base layer is light, fluffy white quinoa grains; the middle layer consists of bright green cucumber slices cut into rounds and half rounds, mixed with small diced purple onion pieces scattered throughout; the top layer is colorful cherry tomatoes in red and yellow, some whole and some halved, with white crumbles of feta cheese and fresh green mint leaves sprinkled evenly on top. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (red or yellow), diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup feta cheese, crumbled (optional)
Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste

Instructions

Step 1: In a medium-sized pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
Step 2: Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
Step 3: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, red onion, parsley, and mint.
Step 4: Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables.
Step 5: Drizzle the lemon juice and olive oil over the salad, and season with salt and pepper to taste.
Step 6: Gently toss the ingredients together until well mixed. If using, add the crumbled feta cheese and fold it in carefully.
Step 7: Allow the salad to sit for about 10-15 minutes before serving to let the flavors meld together.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken.
Use fresh lemon juice instead of bottled for brighter flavor.
Swap feta cheese for goat cheese or omit it to keep the salad vegan.
Try adding toasted pine nuts or sliced almonds for crunch.
Serve chilled or at room temperature depending on your preference.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely after resting, but the vegetables may release some moisture over time. To reheat, enjoy it at room temperature or lightly toss before serving—this salad is best served cold or slightly chilled.

How to Serve

A large white bowl filled with a fresh salad showing three main layers: the base layer is light beige quinoa with small round grains, mixed throughout with bright red and yellow cherry tomatoes cut in halves, shiny cucumber chunks with dark green skin and crisp white interior, and small pieces of purple-red onion. Scattered on top are small white crumbles of cheese and fresh green parsley leaves, adding a vibrant mix of colors and textures. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water works fine, but using vegetable broth adds more depth and flavor to the quinoa.

How do I keep the salad from getting soggy?

Make sure to cool the quinoa completely before mixing it with the vegetables and dressing. Also, add salt and dressing just before serving or store them separately if making ahead.