Make-Ahead Quinoa Salad

The Make-Ahead Quinoa Salad with Lemon Vinaigrette is a vibrant, refreshing dish that blends fluffy quinoa with crisp vegetables and a zesty, bright lemon dressing. This salad is perfect for those looking for a light lunch, easy meal prep, or a colorful addition to any picnic. The combination of textures and flavors makes it a delightful, healthy choice that can be enjoyed any day of the week.

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By preparing quinoa ahead of time and letting the flavors meld, this salad becomes even more delicious when served chilled. The fresh herbs and optional additions allow you to make it your own with varied textures and tastes. It’s an excellent choice for those who want a dish that stays fresh and flavorful throughout the day.

Ingredients

• Grains
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 tsp salt
• Vegetables & Herbs
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
• Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp honey or maple syrup
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
• Optional Additions
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted sunflower seeds or slivered almonds

Instructions

1. Cook quinoa

In a medium saucepan, combine rinsed quinoa, water, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.

2. Prepare vegetables and herbs

Meanwhile, prepare the vegetables and herbs. Place cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint (if using) in a large bowl.

3. Make vinaigrette

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.

4. Combine salad

Add the cooled quinoa to the bowl of vegetables. Pour over the lemon vinaigrette and toss gently to combine.

5. Add optional ingredients

If desired, fold in crumbled feta and seeds or almonds for added flavor and texture.

6. Chill before serving

Cover and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.

Zusatztipps für die Zubereitung

Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Fluff quinoa carefully after cooking to keep it light and airy. Let the salad chill so the lemon vinaigrette infuses all the ingredients fully, enhancing the overall flavor.

Varianten und Anpassungen

For a vegan version, omit feta cheese and use maple syrup instead of honey in the vinaigrette. You can add protein by including chickpeas or grilled chicken. Substitute nuts with seeds to keep it nut-free.

Serviervorschläge

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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This quinoa salad pairs wonderfully with a crisp Sauvignon Blanc. Serve it as a light main dish or a colorful side. It’s ideal for picnics, lunchboxes, or potlucks and can be enjoyed chilled or at room temperature.

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With its easy preparation and fresh, zesty flavors, this Make-Ahead Quinoa Salad with Lemon Vinaigrette is a versatile and nourishing dish you can rely on. Whether for a quick lunch or a vibrant side, it brings brightness and texture to any meal.

Questions & Answers

→ How do I properly cook quinoa for this salad?

Rinse quinoa under cold water to remove bitterness. Cook with water and a pinch of salt, bring to a boil, then simmer covered for about 15 minutes until water is absorbed. Let it rest before fluffing with a fork.

→ Can this salad be prepared ahead of time?

Yes, refrigerate the assembled salad for at least an hour to allow flavors to meld. It's perfect for make-ahead meals and stays fresh up to 4 days.

→ What can I use instead of feta cheese for a vegan version?

Simply omit the feta cheese and use maple syrup instead of honey in the dressing to keep it vegan while maintaining balance of flavors.

→ How can I add extra protein to this dish?

Consider adding chickpeas or grilled chicken to boost protein content without altering the fresh taste.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc complements the zesty lemon vinaigrette and fresh vegetables beautifully.