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Easy Quinoa Salad with Lemon Vinaigrette

A vibrant, Mediterranean-inspired grain salad that balances fluffy quinoa with crisp vegetables and a zesty lemon dressing. Naturally gluten-free and perfect for high-protein meal prep, this salad is designed to stay crunchy and fresh for up to five days.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

The Salad Base
  • 1 cup quinoa Uncooked; rinsed thoroughly.
  • 2 cups water or vegetable broth
  • 1 can (15 oz) chickpeas Drained, rinsed, and patted dry.
  • 1 large English cucumber Diced into bite-sized pieces.
  • 1.5 cups cherry tomatoes Halved.
  • 1 medium red bell pepper Diced.
  • 1/2 cup feta cheese Crumbled (optional).
  • 1/4 cup fresh parsley & mint Finely chopped.
Zesty Lemon Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard Acts as an emulsifier.
  • 1 tsp honey or maple syrup
  • 1 clove garlic Minced fine.

Equipment

  • Fine Mesh Strainer
  • Medium Saucepan
  • Large Mixing Bowl
  • Small Glass Jar (for dressing)

Method
 

  1. Rinse quinoa in a fine-mesh strainer. Toast it in a dry saucepan for 2 minutes over medium heat until fragrant. Add water/broth, bring to a boil, then cover and simmer on low for 15 minutes.
  2. Remove quinoa from heat and let sit covered for 5 minutes. Fluff with a fork and spread onto a large plate to cool completely. Never dress hot quinoa or it will turn mushy.
  3. In a small jar, combine olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Shake vigorously until emulsified.
  4. Prep your vegetables: Dice the cucumber, pepper, and onion uniformly. Halve the tomatoes and mince the herbs.
  5. In a large bowl, combine the cooled quinoa, chickpeas, and vegetables. Pour the dressing over and toss gently with a fork to maintain fluffiness.
  6. Fold in the crumbled feta and fresh herbs. Taste and add an extra squeeze of lemon if needed before serving.

Notes

Sofia's Pro Tip: The secret to restaurant-quality quinoa is the cooling process. Spreading it on a flat plate ensures the steam escapes instantly, leaving you with distinct, fluffy grains instead of a clumped mass. If you have time, let the salad sit for 30 minutes before serving to let the grains absorb the dressing.