Herbed Quinoa Salad
Bright, refreshing, and packed with vibrant flavors, this Herbed Quinoa Salad is the ultimate healthy side dish or light main course. Featuring fluffy quinoa as its base, it's loaded with crisp cucumber, juicy cherry tomatoes, and red onion for a medley of fresh textures. The stars of the dish are the fragrant parsley and mint, which infuse every bite with herbal goodness, while a zesty homemade dressing of olive oil, lemon juice, and garlic ties it all together. For an added layer of indulgence, top it with crumbled feta cheese. Ready in just 30 minutes and perfect for meal prep, this salad is gluten-free, vegetarian-friendly, and an ideal option for everything from weekday lunches to summer gatherings. Serve chilled or at room temperature for a perfectly satisfying bite that tastes just as good as it looks!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 tsp salt
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.25 medium red onion
- 0.5 cup parsley
- 0.25 cup mint
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- 0.25 tsp black pepper
- 0.5 cup feta cheese (optional, for topping)
Instructions
Rinse 1 cup of quinoa under cold water in a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 0.5 tsp salt. 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 fully absorbed. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow it to cool.
While the quinoa is cooling, dice 1 medium cucumber, halve 1 cup of cherry tomatoes, finely chop 0.25 of a medium red onion, and mince 1 clove of garlic.
Chop 0.5 cup of fresh parsley and 0.25 cup of fresh mint.
In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, the minced garlic, 0.25 tsp black pepper, and a pinch of salt to make the dressing.
In a large mixing bowl, combine the cooked and cooled quinoa, diced cucumber, cherry tomatoes, red onion, parsley, and mint. Pour the dressing over the salad and toss until evenly combined.
Taste and adjust seasoning as needed. For an optional garnish, sprinkle with 0.5 cup of crumbled feta cheese.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3776 mg | 164% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
