Make-Ahead Quinoa Salad Lemon

Discover the vibrant freshness of our Make-Ahead Quinoa Salad with Lemon Vinaigrette. This delightful dish combines fluffy quinoa with crisp, colorful vegetables and a zesty lemon dressing for a perfect balance of flavors. Ideal for busy days, picnics, or a light lunch, it can be prepared ahead and enjoyed chilled. Its bright, refreshing profile packed with wholesome ingredients makes it both nourishing and satisfying.

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This quinoa salad is a celebration of texture and taste—from the tender yet fluffy quinoa to the crunchy bite of fresh cucumbers and bell peppers. Infused with a tangy lemon vinaigrette, every forkful bursts with zest and vitality. The optional fresh mint adds a refreshing herbal note, making this salad truly exceptional.

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

Step 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.

Step 2

Meanwhile, prepare the vegetables and herbs. Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.

Step 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.

Step 4

Add the cooled quinoa to the bowl of vegetables. Pour over the lemon vinaigrette and toss gently to combine.

Step 5

If desired, fold in crumbled feta and seeds or almonds for added flavor and texture.

Step 6

Cover and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.

Zusatztipps für die Zubereitung

Rinsing the quinoa well before cooking removes its natural bitterness and ensures a light, fluffy texture. Allowing the cooked quinoa to cool completely before adding the vinaigrette helps maintain the salad’s crispness. Refrigerating for at least an hour allows the flavors to meld beautifully, enhancing every bite.

Varianten und Anpassungen

For a vegan option, omit the feta cheese and use maple syrup instead of honey in the vinaigrette. You can also add chickpeas or grilled chicken for extra protein, or swap almonds for seeds to make it nut-free. Customize the herbs according to your preference by adding or omitting mint.

Serviervorschläge

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This salad pairs wonderfully with a crisp Sauvignon Blanc for a light, refreshing meal. Serve as a standalone dish for lunch or as a side at picnics and barbecues. Garnish with extra herbs or a sprinkle of toasted seeds for added crunch and color.

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With its bright colors, fresh ingredients, and versatile nature, this Make-Ahead Quinoa Salad is a go-to for healthy eating made easy. Whether packed for lunch, served at a picnic, or enjoyed as a light dinner, it delivers satisfaction and nutrition in every refreshing bite.

Recipe Q&A

→ How do I cook quinoa perfectly for the salad?

Rinse quinoa before cooking. Simmer with water and a pinch of salt, covered, for 15 minutes until water is absorbed. Let it stand covered for 5 minutes and fluff before cooling.

→ Can I prepare this salad in advance?

Yes, preparing it ahead and refrigerating for at least an hour helps the flavors meld beautifully. It keeps well up to 4 days when stored in an airtight container.

→ How can I make the salad vegan?

Omit feta cheese and replace honey with maple syrup in the vinaigrette to keep it entirely plant-based without losing flavor.

→ What optional ingredients add texture to the salad?

Crumbled feta cheese adds creaminess, while toasted sunflower seeds or slivered almonds contribute a satisfying crunch.

→ What dishes or drinks pair well with this salad?

A crisp Sauvignon Blanc wine complements the fresh and zesty flavors. It also serves well as a light side alongside grilled chicken or chickpeas for added protein.