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For a tasty herbed quinoa salad, you need simple and fresh ingredients. Here’s what you will need: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 small red onion, finely chopped - 1 bell pepper (any color), diced - 1 cup fresh parsley, chopped - 1/2 cup fresh mint leaves, chopped - 1 lemon, juiced - 3 tablespoons olive oil - Salt and pepper to taste - Feta cheese, crumbled (optional) These ingredients work well together. The quinoa gives you a great base, while the veggies add crunch and color. You can change your salad with optional ingredients. Here are a few ideas to make it your own: - Avocado for creaminess - Chickpeas for extra protein - Corn for sweetness - Spinach for more greens Feel free to mix and match. This salad is very flexible! Every ingredient brings its own health benefits. Here’s a quick look at what they offer: - Quinoa: A great source of protein and fiber. - Cherry tomatoes: Packed with vitamins and antioxidants. - Cucumber: Hydrating and low in calories. - Red onion: Full of vitamins and good for heart health. - Bell pepper: High in Vitamin C and adds sweetness. - Parsley: Good for digestion and full of vitamins. - Mint: Aids digestion and adds a refreshing taste. - Lemon: Provides vitamin C and enhances flavor. - Olive oil: Healthy fats that are good for your heart. - Feta cheese (optional): Adds calcium and flavor. This herbed quinoa salad is not just tasty, but also good for you! For the full recipe, check out the section above. To start, measure one cup of quinoa. Rinse it well under cold water. This step removes any bitter taste. Next, put the rinsed quinoa in a medium saucepan. Add two cups of vegetable broth or water. Turn the heat to medium-high and bring it to a boil. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. You want the quinoa to absorb all the liquid. After 15 minutes, remove the pan from heat. Let it sit, still covered, for five more minutes. This step helps the quinoa become fluffy. Then, use a fork to fluff it up and let it cool to room temperature. In a large mixing bowl, combine the cooled quinoa with fresh veggies. Start by adding one cup of halved cherry tomatoes. Then, add one diced cucumber, one finely chopped red onion, and one diced bell pepper. The colors and textures will make the salad pop. Next, chop one cup of fresh parsley and half a cup of fresh mint leaves. Add these herbs to the bowl. They bring a bright taste to the salad. Gently mix everything together until well combined. For the dressing, grab a small bowl. Whisk together the juice of one lemon and three tablespoons of olive oil. Season with salt and pepper to taste. Mix it well until everything is blended. Now, pour the dressing over the quinoa salad. Gently toss the salad until all ingredients are coated. If you like, sprinkle crumbled feta cheese on top. This adds a creamy touch. For the full recipe, check the details above. Enjoy your fresh and flavorful herbed quinoa salad! To fluff quinoa, let it rest after cooking. After you remove it from heat, keep the lid on for 5 minutes. This step helps the grains to settle. Then, use a fork to gently stir. This method separates the grains. Fluffy quinoa makes your salad light and easy to eat. To keep herbs fresh, store them properly. Rinse the herbs gently in cool water. Then, dry them using a paper towel. For parsley and mint, place them in a jar with water, like flowers. Cover the tops with a plastic bag and keep them in the fridge. This trick keeps them fresh longer. You can also freeze herbs in ice cube trays with a bit of water. This way, they are ready for your next meal! Serve your herbed quinoa salad in a big bowl for sharing. You can also divide it into smaller plates for guests. Garnish with extra herbs and a lemon wedge. This adds color and gives a fresh touch. For a heartier meal, pair it with grilled chicken or chickpeas. Enjoy this salad cold or at room temperature. It’s perfect for picnics or lunch! For the full recipe, check the instructions above. {{image_2}} You can add protein to your Herbed Quinoa Salad. Chickpeas are a great choice. They add fiber and make the salad heartier. Just rinse and drain a can of chickpeas. Toss them in with your other ingredients. If you prefer meat, grilled chicken works well too. Cook the chicken first, then chop it into pieces. Add it to the salad for a tasty boost. This makes the dish even more filling. While parsley and mint are classic, you can mix it up. Basil adds a sweet flavor. Dill gives a fresh taste. You might also enjoy cilantro for a zesty change. Use what you love or what you have. Each herb will change the salad’s taste. Experiment and find your favorite mix. You can also change the veggies based on the season. In summer, add fresh corn or zucchini. In fall, try roasted sweet potatoes or butternut squash. These seasonal vegetables add color and flavor. They also make your salad more fun and unique. Get creative and use what you find fresh at the market. For the full recipe, check out the Herbed Quinoa Salad section above. To keep your herbed quinoa salad fresh, store it in the fridge. Place the salad in a sealed container. Make sure it cools to room temperature before sealing. This helps to prevent extra moisture buildup. The salad tastes best when enjoyed within three days. Use airtight glass containers for best results. They keep flavors locked in and prevent odors. Plastic containers work too, but glass is more eco-friendly. If you plan to store it for a while, choose a container that fits the amount of salad you have. You usually don’t need to reheat quinoa salad. It tastes great cold. If you prefer it warm, heat it gently on the stovetop. Add a splash of olive oil or broth to help it heat evenly. Stir often to avoid burning. Enjoy your herbed quinoa salad fresh or warm! Yes, you can make this salad ahead of time. I often prepare it a day before serving. This way, the flavors blend better. Just store it in the fridge in an airtight container. When you’re ready to serve, give it a quick toss. Add more dressing if needed. If you need a substitute for quinoa, try brown rice or couscous. Both options work well. Brown rice takes longer to cook, but it adds a nice texture. Couscous cooks quickly and absorbs flavors well. You can also use farro or bulgur for a different taste. Herbed Quinoa Salad stays fresh for about 3 to 5 days in the fridge. Make sure to keep it in a sealed container. If you notice any changes in smell or color, it's best to discard it. For longer freshness, you can keep the dressing separate until serving. This blog post covered the key components for a tasty herbed quinoa salad. We discussed essential and optional ingredients, along with their nutritional benefits. You learned how to cook quinoa perfectly, mix ingredients, and prepare a flavorful dressing. We shared tips for fluffing quinoa and preserving herbs. Various protein options and seasonal veggies can add excitement to your dish. Finally, storage and reheating tips ensure freshness. Enjoy your herbed quinoa salad, knowing it is healthy and simple to make!

Herbed Quinoa Salad

Discover the refreshing flavors of herbed quinoa salad that’s perfect for any occasion! Packed with colorful vegetables and fresh herbs, this nutritious dish is not only easy to make but also bursting with taste. Follow our simple step-by-step instructions to whip up a delicious salad that can be enjoyed as a light lunch or a side dish. Click through to explore the full recipe and impress your family and friends with this vibrant meal!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 small red onion, finely chopped

1 bell pepper (any color), diced

1 cup fresh parsley, chopped

1/2 cup fresh mint leaves, chopped

1 lemon, juiced

3 tablespoons olive oil

Salt and pepper to taste

Feta cheese, crumbled (optional)

Instructions
 

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.

    Once boiling, reduce the heat to low, cover the saucepan, and let simmer for about 15 minutes or until the quinoa has absorbed all the liquid.

      Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. After that, fluff the quinoa with a fork and let it cool to room temperature.

        In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, and bell pepper.

          Add the chopped parsley and mint to the bowl.

            In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.

              Pour the dressing over the quinoa salad and gently toss until everything is well combined and coated with the dressing.

                If desired, sprinkle crumbled feta cheese on top before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl or individual plates, garnished with additional herbs and a lemon wedge on the side for an extra pop of color.