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- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced (any color) - 1/4 red onion, finely chopped - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 cloves garlic, minced - Salt and pepper to taste The main part of this salad is quinoa. Quinoa is a fluffy grain that packs a protein punch. It cooks up light and airy, making it the perfect base for our dish. Fresh vegetables add crunch and flavor. Cherry tomatoes give a burst of sweetness. Bell peppers bring color and crispness. Cucumbers cool things down, while red onion gives a nice bite. Fresh parsley ties it all together with a hint of earthiness. - 1/4 cup feta cheese, crumbled (optional) - Herbs and spices for added flavor If you want to enhance the salad, try adding feta cheese. It brings a creamy texture and salty flavor. You can also add herbs like basil or cilantro, or spices like cumin or paprika. These additions can deepen the taste and make each bite exciting. - Medium saucepan - Mixing bowls - Whisk To make this salad, you will need a medium saucepan to cook the quinoa. Mixing bowls help you combine the veggies and the dressing. Finally, a whisk makes it easy to mix the dressing well. With these simple tools, you can whip up this fresh and flavorful dish with ease. For the complete recipe, check out the Full Recipe. To start, take 1 cup of quinoa and rinse it under cold water. This step removes the bitter coating. Next, combine the washed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring this mix to a boil. Once boiling, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. While the quinoa cooks, prepare your veggies. Grab 1 cup of cherry tomatoes and cut them in half. Then, take 1 cucumber and 1 bell pepper. Dice these into small pieces. Use 1/4 of a red onion and chop it finely. Lastly, chop 1/4 cup of fresh parsley. This mix adds color and crunch to the salad. For the dressing, take a small bowl. Add 3 tablespoons of olive oil and 2 tablespoons of lemon juice. Then, mince 2 cloves of garlic and add them in. Sprinkle in some salt and pepper to taste. Whisk these ingredients together until they blend well. This dressing will give your salad a zesty kick. Once the quinoa is cooked, let it cool for about 10 minutes. Fluff it gently with a fork. In a large mixing bowl, combine the cooled quinoa with the chopped vegetables. Pour the dressing over the mixture and toss everything together. If you like, sprinkle 1/4 cup of crumbled feta cheese on top for extra flavor. Allow the salad to sit for 10-15 minutes. This wait will help the flavors meld beautifully. Enjoy your fresh and flavorful Lemon Garlic Quinoa Salad! For detailed instructions, refer to the Full Recipe. To ensure quinoa is perfectly cooked, rinse it well before cooking. This removes a bitter coating called saponin. Use two parts liquid for every one part quinoa. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. If you want to adjust flavors, taste as you go. You can add more lemon juice for zing or salt for flavor. If it feels bland, a pinch of salt can make a big difference. For an appealing look, serve the salad in a large, colorful bowl. This dish looks great with fresh vegetables showing. A sprinkle of parsley on top gives it a nice touch. Garnishing with lemon wedges adds color and freshness. You can also use extra feta cheese for a creamy bite. A drizzle of olive oil on top adds a glistening finish. Making this salad ahead of time is easy. It tastes even better after sitting for a while. You can prepare all the ingredients and mix them just before serving. For best storage, keep the salad in an airtight container in the fridge. It lasts up to three days. If you want to store it longer, keep the dressing separate until ready to eat. {{image_2}} You can easily boost the protein in your Lemon Garlic Quinoa Salad. Adding grilled chicken gives a nice flavor and texture. Just slice it thin and mix it in. If you prefer a plant-based option, try chickpeas. They add protein and a creamy feel. Just rinse and drain a can of chickpeas and fold them into the salad. To change up the flavor, consider adding roasted vegetables like zucchini or asparagus. These add a smoky taste. You can also toss in some olives for a briny kick. Fresh herbs like basil or mint can brighten up the dish, too. Just chop and mix them in for a fresh twist. Want to make it vegan? Simply leave out the feta cheese. The salad will still taste great without it. For gluten-free needs, quinoa is already gluten-free, making this salad a perfect choice. Just check any added ingredients, like dressings, to ensure they fit your diet. Check out the full recipe to get started on this fresh and flavorful dish! To keep your Lemon Garlic Quinoa Salad fresh, store it in an airtight container. Make sure it cools down first before sealing. This helps lock in flavors and keeps the salad crisp. Use the salad within three to five days for the best taste. If you notice any moisture, drain it before serving again. This simple step keeps your salad enjoyable and fresh. You can freeze this salad, but be aware that some ingredients may change texture. Quinoa freezes well, but fresh veggies like cucumber and tomatoes may become mushy. If you want to freeze it, leave out the fresh vegetables. Add them back when you thaw and serve. To freeze, place the salad in a freezer-safe bag and remove as much air as possible. In the fridge, Lemon Garlic Quinoa Salad lasts about three to five days. After that, the flavors may fade, and the veggies might get soggy. If you see any signs of spoilage, such as a bad smell or color change, it’s best to toss it. Always trust your senses to ensure food safety. Enjoy this vibrant dish while it's fresh! To make Lemon Garlic Quinoa Salad, first, cook the quinoa. Combine one cup of rinsed quinoa with two cups of vegetable broth in a medium saucepan. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes until fluffy. Next, chop your veggies: halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and fresh parsley. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper for the dressing. After the quinoa cools, mix it with the veggies and dressing. If you like, add crumbled feta cheese. Let it sit for 10-15 minutes for the flavors to blend. You can find the full recipe [here](#). If you need a substitute for quinoa, try these options: - Brown rice - Bulgur wheat - Couscous - Farro - Barley These grains provide a similar texture and can carry flavors well. Each option has its own taste and cooking time, so pick what you like best! Yes, Lemon Garlic Quinoa Salad is very healthy! Quinoa is a complete protein, meaning it has all nine essential amino acids. It is also gluten-free and high in fiber. The fresh vegetables add vitamins and minerals. Olive oil gives healthy fats, while lemon juice adds vitamin C. This salad is low in calories and full of nutrients. It’s a great choice for a light meal or side dish. Yes, you can make this salad in advance! It tastes even better after sitting for a while. Prepare it a few hours before serving. Just keep it in the fridge. The salad can marinate, letting the flavors mix well. If you plan to make it one day ahead, wait to add the feta cheese until serving. This keeps it fresh and tasty. This blog post covered how to make a delicious quinoa salad. We explored main ingredients like quinoa, fresh vegetables, and tasty dressings. I shared tips for cooking quinoa and ways to prep veggies. You learned how to make the dressing and assemble the salad for the best results. Plus, I provided ideas for variations and storage methods. Making this salad can be easy and fun. Trying different flavors can keep it exciting. Enjoy every bite and make it your own!

Lemon Garlic Quinoa Salad

Refresh your meals with this delicious Lemon Garlic Quinoa Salad! Packed with colorful veggies and zesty flavors, this healthy dish is perfect for lunch or dinner. Learn how to make this easy quinoa salad in just 30 minutes, complete with a simple dressing that ties everything together. Click through for the full recipe and start enjoying this vibrant dish today! Perfect for meal prep or a fresh side at your next gathering.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced (any color)

1/4 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

    Meanwhile, in a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Set aside.

      In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.

        Once the quinoa is cooked, allow it to cool for about 10 minutes. Fluff it with a fork.

          Add the cooled quinoa to the vegetable mixture in the large bowl. Pour the dressing over the salad and toss everything together until well combined.

            If using, sprinkle the crumbled feta cheese on top and gently mix.

              Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve chilled or at room temperature in a large salad bowl, garnishing with extra parsley and lemon wedges on the side for a vibrant touch.