Herbed Quinoa Salad
A fresh, protein-packed salad with fluffy quinoa, crisp vegetables, and bright herbs tossed in a tangy lemon dressing. Ready to eat in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, finely chopped
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, stirring gently with your fingers to remove any dust or debris, so it cooks evenly and doesn't taste bitter.
- 2
Cut each cherry tomato in half by placing it on the cutting board, then slicing straight down through the middle from the stem end to the bottom.
- 3
Cut the cucumber in half lengthwise from tip to bottom, then place each half flat-side down and slice crosswise into half-moons about 1/4-inch thick.
- 4
Pour the 2 cups of water or broth into a medium saucepan and bring it to a boil over high heat until you see large, rolling bubbles breaking the surface, about 5 minutes.
- 5
Stir the rinsed quinoa into the boiling water, then reduce the heat to low, cover the pot with a lid, and simmer without lifting the lid until the liquid is completely absorbed, about 15 minutes.
- 6
Remove the pot from heat and let it sit, covered, for 2 minutes so the quinoa finishes absorbing any remaining moisture and becomes fluffy.
- 7
Transfer the cooked quinoa to a large mixing bowl and fluff it with a fork, breaking apart any clumps by stirring gently.
- 8
Add the halved cherry tomatoes, sliced cucumber, 0.5 cup chopped fresh parsley, and 0.25 cup chopped fresh mint to the bowl with the quinoa.
- 9
Pour 3 tablespoons lemon juice and 3 tablespoons olive oil into a small bowl and whisk them together with a fork until well blended.
- 10
Pour the lemon dressing over the salad and stir gently with a large spoon until all the ingredients are evenly coated, about 1 minute.
- 11
Taste a spoonful of the salad, then add a small pinch of salt and a small pinch of black pepper, stir once more, and taste again to adjust seasoning as needed.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- medium saucepan with lid
- large mixing bowl
- fork
- small bowl
- large spoon
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