Ingredients
Scale
- 1 cup Quinoa, uncooked
- 2 cups Chicken or Vegetable Broth
- 1 Large Lemon
- 1/2 cup Fresh Parsley, chopped
- 1/4 cup Fresh Dill, chopped
- 1/4 cup Fresh Mint, chopped
- 1 large Cucumber, diced
- 1 pint Cherry Tomatoes, halved
- 1/2 Red Onion, finely diced
- 1 large Bell Pepper, diced
- 2 tablespoons Olive Oil (for quinoa saute)
- 2 cloves Garlic, minced
- 1/2 teaspoon Sea Salt (for quinoa)
- 1/4 teaspoon Black Pepper (for quinoa)
- 3 tablespoons Lemon Juice, fresh squeezed
- 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey or Maple Syrup (optional)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Sea Salt (for vinaigrette)
- 1/8 teaspoon Black Pepper (for vinaigrette)
Instructions
- Rinse your quinoa thoroughly under cold water using a fine-mesh sieve. Combine the rinsed quinoa with your choice of chicken or vegetable broth (or water) in a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for about 15 minutes, or until all the liquid has been absorbed and the quinoa appears translucent and the germ has spiraled out. Once cooked, remove it from the heat, but keep it covered for another 5-10 minutes. Finally, fluff the quinoa gently with a fork and spread it out on a baking sheet to cool completely.
- While the quinoa is cooling, dice your cucumber, bell pepper, and red onion into small, uniform pieces. Halve the cherry tomatoes. Finely chop your fresh parsley, dill, and mint. Mince the garlic very finely or even grate it. Combine all these prepared vegetables and herbs in a large mixing bowl.
- Once the quinoa is completely cool, add it to the large bowl with your chopped vegetables and herbs. Give everything a preliminary gentle toss to combine the dry ingredients.
- In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and a touch of honey or maple syrup (if using). Add the garlic powder, sea salt, and freshly ground black pepper. Whisk vigorously until the mixture is completely emulsified and forms a creamy, cohesive vinaigrette. Taste and adjust seasonings as needed.
- Pour the freshly made Lemon Herb Vinaigrette over the cooled quinoa, chopped vegetables, and fresh herbs in the large mixing bowl. Using a large spoon or your clean hands, gently toss all the ingredients together until every grain of quinoa and every piece of vegetable is thoroughly coated in the dressing. Transfer the salad to a beautiful serving bowl or platter. Garnish with an extra sprinkle of fresh herbs and a few thin slices of lemon, if desired.
Notes
Prepare to have your taste buds awakened with this vibrant Lemon Herb Quinoa Salad, a dish that effortlessly combines health and indulgence in every forkful. This isn’t just a side salad; it’s a symphony of fresh flavors and delightful textures, promising to be the star of any meal. Imagine tender, fluffy quinoa infused with bright lemon zest and a medley of aromatic fresh herbs, mingling with crisp, colorful vegetables for a truly satisfying bite.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean