Save Make-Ahead Quinoa Salad with Lemon Vinaigrette is a vibrant, refreshing salad that combines fluffy quinoa with crisp vegetables and a zesty lemon dressing. This dish is perfect for meal prep, picnics, or a light lunch, delivering bright flavors and satisfying textures that come together effortlessly.
Save This salad is not only quick to prepare but also stores well in the refrigerator, allowing flavors to meld beautifully. It’s a versatile dish that can be served chilled or at room temperature, making it a fantastic option throughout the year.
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
- 1. Cook the quinoa
- 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.
- 2. Prepare the vegetables and herbs
- Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.
- 3. Make the vinaigrette
- 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.
- 4. Combine salad
- Add the cooled quinoa to the bowl of vegetables. Pour over the lemon vinaigrette and toss gently to combine.
- 5. Add optional ingredients
- If desired, fold in crumbled feta and seeds or almonds for added flavor and texture.
- 6. Chill and serve
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.
Zusatztipps für die Zubereitung
To ensure fluffy quinoa, rinse it thoroughly before cooking to remove bitterness. Allow the salad to chill well so the flavors marry harmoniously. Use fresh, ripe vegetables for the best taste and texture.
Varianten und Anpassungen
For a vegan option, omit the feta cheese and substitute honey with maple syrup in the vinaigrette. You can also add chickpeas or grilled chicken for extra protein to transform it into a more substantial meal.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc, making it a delightful choice for light lunches or outdoor meals. Serve chilled as a side dish or on its own for a refreshing and satisfying bite.
Save This Make-Ahead Quinoa Salad with Lemon Vinaigrette offers a versatile, healthy, and delicious option that suits busy lifestyles. Its ease of preparation and fresh flavors are sure to make it a favorite for picnics, lunches, or anytime you want a nourishing, colorful dish.
Recipe FAQs
- → How do I cook quinoa properly?
Rinse quinoa thoroughly to remove bitterness, then simmer in water with a pinch of salt until fully absorbed. Let it rest covered before fluffing with a fork.
- → Can I prepare this salad in advance?
Yes, chilling the salad for at least an hour allows the flavors to meld, making it ideal for make-ahead meals or picnics.
- → What can I use instead of feta cheese?
For a dairy-free option, omit feta or substitute with toasted seeds or nuts to add crunch and flavor.
- → Is this salad suitable for gluten-free diets?
Yes, quinoa and all fresh ingredients are naturally gluten-free, making this a safe choice for gluten-sensitive individuals.
- → How can I vary the vinaigrette?
Try using different citrus juices or adding herbs like basil or dill to customize the lemon vinaigrette to your taste.