If you’re searching for a salad that feels as vibrant as a sunny day and brings together wholesome ingredients in perfect harmony, this Quinoa Salad with Lemon Vinaigrette Recipe is exactly what you need. It’s a beautiful medley of fluffy quinoa, crisp cucumber, juicy cherry tomatoes, and fresh parsley, all tossed in a tangy lemon vinaigrette that brightens every bite. This salad not only bursts with Mediterranean flavors but is also incredibly easy to prepare, making it an ideal choice for a light lunch, a picnic, or a refreshing side dish that everyone will love.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this Quinoa Salad with Lemon Vinaigrette Recipe. Each one plays a crucial role in adding texture, freshness, and that punch of flavor that makes this salad so addictive.
- 1 cup cooked quinoa: This forms the fluffy, protein-rich base of the salad and keeps it hearty.
- ½ cup cucumber, diced: Adds a cool crunch that balances the bright flavors nicely.
- ½ cup cherry tomatoes: Sweet and juicy bursts of color and freshness.
- ¼ cup parsley, chopped: Brings an aromatic, herbaceous lift to the salad.
- ¼ cup red onion, diced: Offers a mild bite and a lovely pop of purple hue.
- 3 tbsp olive oil: The rich base for the lemon vinaigrette that ties everything together.
- 1½ tbsp lemon juice: The zesty, tangy heart of the dressing that wakes up the palate.
- Salt & pepper: Essential for seasoning and bringing out all the fresh flavors.
How to Make Quinoa Salad with Lemon Vinaigrette Recipe
Step 1: Prepare the Quinoa and Veggies
Begin by ensuring your quinoa is cooked and cooled; fluffy quinoa is key for absorbing the vinaigrette without becoming mushy. Once properly cooled, combine it in a large bowl with diced cucumber, halved cherry tomatoes, chopped parsley, and finely diced red onion. This colorful mix sets the foundation for your salad.
Step 2: Whisk Together the Lemon Vinaigrette
In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and pepper until the dressing emulsifies into a smooth mixture. This simple, bright vinaigrette is what elevates the whole dish—its citrus zing perfectly complements the fresh vegetables and nutty quinoa.
Step 3: Toss and Chill
Pour the vinaigrette over the quinoa and veggies, gently tossing everything until evenly coated. This ensures that every bite bursts with vibrant flavor. For best results, let the salad chill in the fridge for about 10 minutes before serving—this allows the flavors to meld beautifully.
How to Serve Quinoa Salad with Lemon Vinaigrette Recipe
Garnishes
To make your Quinoa Salad with Lemon Vinaigrette Recipe even more inviting, consider sprinkling some crumbled feta cheese or toasted pine nuts on top. A few freshly chopped herbs like basil or mint can also add layers of flavor and a pop of green.
Side Dishes
This salad shines as a side to grilled chicken, fish, or even your favorite falafel. Its lightness and zest make it an excellent accompaniment to heartier dishes, balancing out richer flavors with a refreshing, citrusy kick.
Creative Ways to Present
For a fun twist, serve this quinoa salad in hollowed-out bell peppers or crisp lettuce cups. You could also layer it in a mason jar for a portable, visually appealing lunch that’s ready to go. No matter how you present it, the vibrant colors and fresh ingredients will be the star of the table.
Make Ahead and Storage
Storing Leftovers
Leftover quinoa salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the vegetables may soften slightly as they absorb the vinaigrette, but the flavors only get better with time.
Freezing
Because of the fresh vegetables and lemon-based dressing, freezing this salad is not recommended. It’s best enjoyed fresh or refrigerated for the best texture and taste.
Reheating
Since this salad is typically served cold or at room temperature, reheating isn’t necessary. However, if you prefer it slightly warmed, gently bring it to room temperature by letting it sit out for 15 minutes before serving.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa adds a unique texture and protein boost, you can substitute it with couscous, bulgur, or even brown rice for a different twist on the dish.
Is this Quinoa Salad with Lemon Vinaigrette Recipe vegan?
Yes, this recipe is naturally vegan, made entirely with plant-based ingredients. If you add feta or other dairy, it would no longer be vegan but still delicious.
Can I add protein to make it a complete meal?
Definitely! Toss in chickpeas, grilled chicken, or tofu to make this salad a satisfying, protein-packed meal perfect for lunch or dinner.
How do I keep the salad from getting soggy?
Make sure the quinoa is fully cooled before mixing and avoid adding dressing until you’re ready to serve or store it. Chilling the salad helps as well, but it’s best consumed within a couple of days.
What other dressings can I use?
If lemon vinaigrette isn’t your favorite, try a balsamic or honey mustard dressing. However, the lemon version keeps the salad light, zesty, and perfectly refreshing.
Final Thoughts
This Quinoa Salad with Lemon Vinaigrette Recipe is a true gem in any kitchen—simple to prepare, brimming with fresh flavors, and wonderfully versatile. Whether you need a quick lunch, a healthy side, or a vibrant dish to impress guests, it has you covered. I encourage you to give it a try and enjoy how effortlessly it brings brightness and joy to your table.
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Quinoa Salad with Lemon Vinaigrette Recipe
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegan
Description
A light and refreshing quinoa salad featuring fluffy cooked quinoa combined with crisp cucumber, juicy cherry tomatoes, fresh parsley, and sharp red onion, all tossed in a bright and zesty lemon vinaigrette made from olive oil and lemon juice. This easy-to-make Mediterranean-style vegan salad is perfect for a healthy lunch or a refreshing side dish.
Ingredients
Salad
- 1 cup cooked quinoa
- ½ cup cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup parsley, chopped
- ¼ cup red onion, diced
Dressing
- 3 tbsp olive oil
- 1½ tbsp lemon juice
- Salt & pepper, to taste
Instructions
- Prepare the base: In a large mixing bowl, combine 1 cup of cooked quinoa with the diced cucumber, halved cherry tomatoes, chopped parsley, and diced red onion. Mix gently to combine all ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together 3 tablespoons of olive oil, 1½ tablespoons of fresh lemon juice, and salt and pepper to taste until the dressing emulsifies and becomes slightly creamy.
- Toss the salad: Pour the lemon vinaigrette over the quinoa and vegetable mixture, then toss thoroughly until every bit of the salad is evenly coated with the dressing.
- Chill before serving: Cover the salad and refrigerate it for at least 10 minutes to allow the flavors to meld and the salad to become nicely chilled. Serve cold.
Notes
- Add crumbled feta cheese or canned chickpeas for an extra protein boost and added texture.
- For more flavor, consider adding fresh mint or basil leaves.
- Use freshly squeezed lemon juice for the best brightness in the dressing.
- This salad can be prepared a few hours in advance and stored covered in the fridge.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-style
