Save to Pinterest Make-Ahead Quinoa Salad with Lemon Vinaigrette is a vibrant, refreshing dish that perfectly balances fluffy quinoa, crisp vegetables, and a tangy, zesty dressing. Whether you're meal prepping for the week, packing a picnic, or looking for a light yet satisfying lunch, this salad delivers fresh, bright flavors with every bite. The combination of fresh herbs and a lemony vinaigrette elevates the texture and taste, turning simple ingredients into a delightful vegetarian and gluten-free meal.
Save to Pinterest The beauty of this salad lies not only in its taste but also in its flexibility. You can enjoy it chilled on a hot day or as a wholesome side alongside your favorite protein. The lemon vinaigrette brings a bright acidity that complements the natural nuttiness of the quinoa and the freshness of the veggies, making each mouthful a satisfying experience.
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 lemon 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 ingredients.
- 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
For the fluffiest quinoa, be sure to rinse it well before cooking to remove any bitterness. Allowing the quinoa to cool completely before mixing with the vegetables helps to keep the salad fresh and prevents wilting. Adjust the amount of lemon juice or honey in the vinaigrette to suit your taste preferences.
Varianten und Anpassungen
To keep this salad vegan, simply omit the feta cheese and use maple syrup instead of honey in the vinaigrette. For added protein, consider mixing in chickpeas or grilled chicken. If you have nut allergies, stick with sunflower seeds instead of almonds. Fresh herbs like dill or basil can also be substituted to vary the flavor profile.
Serviervorschläge
This salad pairs beautifully with a crisp Sauvignon Blanc for a light meal or can be served alongside grilled fish or roasted vegetables for a heartier option. It also makes a fantastic lunch packed in a mason jar, perfect for on-the-go meals or picnic settings.
Save to Pinterest This Make-Ahead Quinoa Salad with Lemon Vinaigrette is an effortless, tasty dish that brings fresh ingredients together in colorful harmony. Its versatility and wholesome ingredients make it a reliable recipe to enjoy throughout the week or to impress guests with a light, nutritious offering. Embrace its simplicity and delight in every refreshing bite.
Recipe Questions
- → Can quinoa be prepared in advance?
Yes, quinoa can be cooked, cooled, and stored refrigerated for several days, making it perfect for ahead-of-time preparation.
- → What is the best way to rinse quinoa?
Rinse quinoa under cold running water using a fine-mesh sieve to remove the natural bitter coating called saponin.
- → How can I make the salad vegan?
Simply omit the feta cheese and substitute honey with maple syrup in the vinaigrette.
- → Can I add protein to this salad?
Yes, additions like chickpeas or grilled chicken pair well for extra protein and texture.
- → How long should the salad chill before serving?
Refrigerate for at least 1 hour to allow flavors to meld and intensify before serving.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the bright citrus and fresh vegetable notes beautifully.