Lemon Quinoa Salad
This lemon quinoa salad tosses fluffy cooked quinoa with cucumber, tomatoes, and fresh herbs in a bright lemon dressing, ready in 25 minutes and genuinely good as a make-ahead lunch. It’s the gluten-free answer to every wheat-based grain salad on this site, with a texture that holds up in the fridge for days instead of turning mushy. Serve it alongside our lemon herb baked tofu for a fully plant-based meal.
Quick answer: Fluffy cooked quinoa tossed with cucumber, tomatoes, and fresh herbs in a bright lemon dressing. Ready in 25 minutes, naturally gluten-free, and holds up well in the fridge for days without turning mushy.
Instructions
Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes, until the liquid is absorbed and the quinoa is tender with visible curled germs.
Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork and let cool to room temperature.
Whisk the lemon juice, olive oil, garlic, salt, and pepper together for the dressing.
In a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, parsley, and mint.
Pour the dressing over and toss well. Taste and adjust seasoning before serving.
Questions people actually ask
Quinoa has a natural coating called saponin that tastes bitter and soapy if not rinsed off. A quick rinse under cold water in a fine mesh strainer solves it.
Yes, it keeps well in the fridge for up to 4 days and is actually a great make-ahead lunch. Add fresh herbs right before serving if you want them at their brightest.
Yes, quinoa is naturally gluten-free, making this a good option for gluten-free gatherings.
Yes, grilled chicken, chickpeas, or feta all work well stirred in for a heartier lunch or dinner salad.
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