This lemon herb quinoa salad is a simple, fresh, and naturally gluten-free dish perfect for a light lunch or a healthy side.
Quinoa provides a nutty base, enhanced by bright lemon juice and generous amounts of fresh herbs for vibrant flavor.
This salad pairs well with grilled meats or can be enjoyed as a satisfying vegetarian option.
Why You’ll Love This Recipe
- Quinoa cooks quickly and offers a fluffy, protein-rich base that soaks up the lemon-herb dressing perfectly.
- Fresh herbs like parsley and mint add brightness and aroma, making the salad flavorful and refreshing.
- The crunchy vegetables provide texture contrast that balances the softness of the quinoa.
Lemon Herb Quinoa Salad (gluten free)
A fresh and light quinoa salad tossed with vibrant lemon juice, fresh herbs, and crunchy vegetables for a nutritious gluten-free meal or side.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup (170g) quinoa, rinsed
- 2 cups (480ml) water
- 1/4 teaspoon salt
- 1/2 cup (75g) cucumber, diced
- 1/2 cup (75g) cherry tomatoes, halved
- 1/4 cup (35g) red bell pepper, diced
- 1/4 cup (15g) red onion, finely chopped
- 1/4 cup (15g) fresh parsley, chopped
- 1/4 cup (15g) fresh mint, chopped
- 1/4 cup (60ml) freshly squeezed lemon juice (about 1-2 lemons)
- 1/4 cup (60ml) extra-virgin olive oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, or to taste
Instructions
- Cook the quinoa Combine the rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.
- Cool the quinoa Remove from heat and fluff the quinoa gently with a fork. Transfer it to a large bowl and let it cool to room temperature, about 15 to 20 minutes.
- Prepare the dressing In a small bowl or jar, whisk together the lemon juice, olive oil, black pepper, and salt.
- Assemble the salad Once the quinoa is cool, add the diced cucumber, cherry tomatoes, bell pepper, red onion, parsley, and mint. Pour the lemon dressing over the salad and toss gently to combine.
- Serve Taste and adjust seasoning if needed. Serve immediately or chill for up to 1 hour before serving for flavors to meld.
Helpful Tips
- Rinse quinoa thoroughly under cold water to remove its natural bitterness before cooking.
- For a nutty flavor, you can toast the quinoa in the saucepan for 2 minutes before adding water.
- If preparing in advance, keep the salad covered and chilled; consume within 24 hours for best freshness.
- Chilling the salad allows flavors to meld, but add herbs just before serving to retain their brightness.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Quinoa salad is best served fresh; refrigerate promptly to keep vegetables crisp and safe.
Consume chilled leftovers cold or at room temperature within two hours after removing from refrigeration.
Frequently Asked Questions
Is this quinoa salad gluten free?
Yes, quinoa is naturally gluten free, and this recipe uses only gluten-free ingredients.
Can I make this salad ahead of time?
You can prepare the quinoa and dressing ahead, but toss the salad together shortly before serving for the best herb freshness.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 24 hours and consume chilled for food safety.
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