Make-Ahead Quinoa Salad Lemon

Discover the vibrant freshness of this Make-Ahead Quinoa Salad with Lemon Vinaigrette, a perfect harmony of fluffy quinoa and crisp vegetables tossed in a tangy, zesty dressing. Ideal for meal prep, picnics, or a light lunch, this salad brings color and nourishment together effortlessly.

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This salad’s bright flavors and satisfying textures make it a go-to healthy option. It stores well, making it great for planning meals ahead of time or bringing a delicious, wholesome dish on your next outing.

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 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 vegetables

Meanwhile, prepare the vegetables and herbs. Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.

3. Make 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 perfectly fluffy quinoa, rinse it thoroughly before cooking to remove bitterness. Allow it to cool completely before mixing with the vegetables to maintain a crisp texture in the salad.

Varianten und Anpassungen

For a vegan version, omit the feta cheese and substitute honey with maple syrup. Add chickpeas or grilled chicken for extra protein and variety in textures.

Serviervorschläge

This salad pairs beautifully with a crisp Sauvignon Blanc and can be served as a light lunch or as a colorful side dish for barbecues and picnics.

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This Make-Ahead Quinoa Salad with Lemon Vinaigrette is a vibrant, healthy option you can enjoy anytime. Its simplicity and refreshing taste make it a recipe to keep handy in your rotation for quick, nutritious meals.

Recipe FAQ

→ How long should quinoa be cooked?

Simmer quinoa for about 15 minutes covered until water is absorbed, then let it stand for 5 minutes before fluffing.

→ Can this dish be made vegan?

Yes, omit feta cheese and replace honey with maple syrup to keep it vegan.

→ What storage method is best?

Store the salad in an airtight container in the refrigerator for up to 4 days to maintain freshness.

→ What optional ingredients enhance flavor?

Crumbled feta cheese and toasted sunflower seeds or almonds add rich texture and flavor contrast.

→ What pairs well as an accompaniment?

A crisp Sauvignon Blanc wine or grilled protein like chicken complements the bright flavors nicely.

→ How to prepare the lemon vinaigrette?

Whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.