Description
A refreshing and nutritious Gluten-Free Quinoa Salad that combines fluffy quinoa with fresh vegetables and a zesty lemon vinaigrette. Perfect as a light lunch or a vibrant side dish, this salad is naturally gluten-free and packed with protein and fiber.
Ingredients
Salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese (optional)
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare the Vegetables: While the quinoa cooks, wash and chop the cherry tomatoes, cucumber, red onion, parsley, and mint as indicated. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until well emulsified.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and herbs. Pour the dressing over the salad and toss gently to combine. If using, sprinkle crumbled feta cheese on top.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature as a healthy side or light meal.
Notes
- Quinoa can be cooked in vegetable broth instead of water for added flavor.
- Feta cheese is optional and can be omitted to keep the salad vegan.
- Chilling the salad helps flavors develop but can be served immediately if needed.
- Add chopped avocado or olives for extra creaminess and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
