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Lemon Herb Quinoa Salad

A refreshing and delightful dish combining quinoa with vibrant flavors from fresh vegetables and herbs, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Packed with protein and nutty flavor.
  • 2 cups vegetable broth Infuses quinoa with savory richness.
  • 2 cups cooked chickpeas Adds heartiness and a boost of fiber.
  • 1 medium cucumber, diced Crisp and refreshing, balances flavors.
  • 1/2 cup pistachios, roughly chopped Adds crunch and earthiness.
  • 3/4 cup feta, crumbled Brings a touch of saltiness and richness.
  • 1/4 cup fresh chopped mint Brightens the dish with cooling flavor.
  • 1/4 cup fresh chopped parsley Adds fresh, slightly peppery taste.
Vinaigrette Ingredients
  • 1/3 cup olive oil Smooth and rich base for the dressing.
  • 1/3 cup lemon juice Adds zesty acidity.
  • 2 tablespoons honey Balances tartness of lemon.
  • 1/2 teaspoon salt Enhances overall flavors.
  • 1/2 teaspoon black pepper Adds warmth and spice.

Method
 

Preparation
  1. Start by placing a large skillet over medium heat. Add the quinoa and stir it continuously for about 2 minutes to toast it.
  2. After toasting, add the vegetable broth to the skillet. Reduce heat to low, cover, and cook for approximately 20 minutes, until the quinoa is tender and liquid is absorbed.
  3. In a small bowl, combine the olive oil, lemon juice, honey, salt, and black pepper. Whisk until well combined and set aside.
  4. In a large salad bowl, combine the cooked quinoa, chickpeas, diced cucumber, crumbled feta, chopped pistachios, fresh mint, and parsley.
  5. Pour the lemon vinaigrette over the salad mixture and toss thoroughly.
  6. Cover and refrigerate for about 30 minutes before serving.

Notes

Rinse quinoa under cold water before cooking to remove the bitter coating. Consider adding vegetables like bell peppers or avocados for variations. Substitute herbs as needed.