Easy Quinoa Salad Recipe
Introduction
This Easy Quinoa Salad is a light and refreshing dish perfect for a quick lunch or a healthy side. Combining fluffy quinoa with crisp vegetables and a simple lemon dressing, it’s both nutritious and satisfying.
Ingredients
- 1 cup quinoa
- 1 cup cucumber, diced
- 1 cup tomatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Instructions
- Step 1: Rinse the quinoa under cold water, then cook it according to package instructions until tender. Let it cool slightly.
- Step 2: In a large bowl, combine the cooked quinoa, diced cucumber, and diced tomatoes.
- Step 3: Drizzle olive oil and lemon juice over the mixture. Toss gently to coat everything evenly with the dressing.
Tips & Variations
- For extra flavor, add chopped fresh herbs like parsley or mint.
- Swap lemon juice for lime juice for a slightly different citrus twist.
- Add crumbled feta cheese or toasted nuts for additional texture and taste.
- Use cherry tomatoes and seedless cucumbers for less prep time.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. If the quinoa absorbs too much dressing, you can add a bit more olive oil or lemon juice before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make quinoa salad ahead of time?
Yes, quinoa salad can be made a few hours or even a day before serving. Just keep it refrigerated and toss before serving.
What can I use instead of quinoa?
You can substitute quinoa with couscous, bulgur, or barley for a similar texture and taste.
PrintEasy Quinoa Salad Recipe
This Easy Quinoa Salad is a light, refreshing, and nutritious dish perfect for a quick lunch or a healthy side. Combining fluffy cooked quinoa with crisp cucumbers, juicy tomatoes, and a simple lemon-olive oil dressing, this salad offers a delightful balance of textures and flavors. It’s a versatile, gluten-free option that’s both satisfying and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Salad
- 1 cup quinoa
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook Quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. Add the quinoa to a medium saucepan with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and fluff the quinoa with a fork. Let it cool slightly.
- Prepare Vegetables: While the quinoa cooks, wash and dice the cucumber and tomatoes into bite-sized pieces. Ensure they are evenly chopped to distribute flavors throughout the salad.
- Mix Salad: In a large mixing bowl, combine the cooled quinoa with the diced cucumber and tomatoes. This allows the flavors to meld without wilting the vegetables.
- Toss with Dressing: In a small bowl, whisk together 2 tablespoons of olive oil and 2 tablespoons of fresh lemon juice, adding salt and pepper to taste. Pour the dressing over the quinoa and vegetables, then toss gently to coat everything evenly. Serve immediately or chill for 15-20 minutes for flavors to develop.
Notes
- For extra flavor, consider adding chopped fresh herbs like parsley or mint.
- You can substitute lemon juice with lime juice for a different citrus note.
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
- Add crumbled feta cheese or toasted nuts for additional texture and taste.
- Make sure to cool the quinoa before mixing to prevent the salad from becoming soggy.
Keywords: quinoa salad, healthy salad, gluten free salad, Mediterranean salad, easy quinoa recipe, summer salad
