Refreshing Quinoa Salad with Lemon Vinaigrette
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 1 cup (170g) uncooked quinoa
- 2 cups (475ml) water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/2 cup (75g) crumbled feta cheese
For the Lemon Vinaigrette
- 1/4 cup (60ml) olive oil
- Juice of 1 large lemon
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Salt & pepper to taste
Instructions
- Cook the Quinoa
Rinse quinoa under cold water. Combine with water or broth in a pot. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool. - Prepare the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, mustard, salt, and pepper. - Assemble the Salad
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese. - Dress and Serve
Pour the vinaigrette over the salad and toss gently. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Tips
- This salad keeps well for up to 3 days in the fridge—great for meal prep!
- Add chickpeas or grilled chicken for a protein boos