Make-Ahead Quinoa Salad

Discover the vibrant and refreshing flavors of our Make-Ahead Quinoa Salad with Lemon Vinaigrette. This delightful dish combines fluffy quinoa with crisp, colorful vegetables and a zesty lemon dressing that brightens every bite. Perfectly suited for meal prep, picnics, or a light, nutritious lunch, this salad offers an easy and satisfying way to enjoy a wholesome vegetarian and gluten-free meal.

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Whether you're packing lunch for work or hosting a casual picnic, this salad’s combination of textures and flavors is sure to impress. The ease of preparation plus the flexibility to customize with optional toppings means you can make it your own every time.

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 and herbs.

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

3. Make the 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 quinoa and veggies.

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

Rinsing quinoa thoroughly before cooking helps remove its natural bitterness and ensures a light, fluffy texture. Allowing the salad to rest refrigerated melds flavors beautifully, making it tastier the next day. For the freshest taste, chop the herbs finely and add just before mixing.

Varianten und Anpassungen

For a vegan version, omit the feta cheese and use maple syrup instead of honey in the vinaigrette. You can also boost the protein content by adding chickpeas or grilled chicken. Swap nuts for seeds to accommodate nut-free diets, or add other fresh herbs like basil to change the flavor profile.

Serviervorschläge

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This quinoa salad pairs wonderfully with a crisp Sauvignon Blanc, making it a great option for light lunches or casual outdoor meals. Serve it chilled on its own or alongside grilled vegetables for a complete vegetarian feast.

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With its fresh ingredients and easy preparation, this Make-Ahead Quinoa Salad with Lemon Vinaigrette is sure to become a staple in your recipe collection. Enjoy it any time you want a quick, nutritious, and flavorful meal that celebrates bright, wholesome flavors.

Cooking Q&A

→ How do I properly cook quinoa for this salad?

Rinse quinoa thoroughly before simmering it in salted water for 15 minutes, then let it rest covered to fluff up.

→ Can I prepare this salad in advance?

Yes, refrigerate the salad for at least one hour to allow flavors to meld; it keeps well for up to four days.

→ What can I use instead of feta cheese?

For a dairy-free option, simply omit the feta or substitute with toasted nuts or seeds for added texture.

→ How should I store leftovers?

Keep leftovers in an airtight container in the fridge to maintain freshness and flavor.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc complements the zesty lemon and fresh vegetables perfectly.