Lemon Herb Quinoa Salad
This vibrant Lemon Herb Quinoa Salad is the perfect healthy meal that’s both nutritious and delicious. Packed with protein-rich quinoa, roasted seasonal vegetables, and tossed in a zesty lemon-herb dressing, this salad makes for a satisfying lunch or light dinner. The combination of warm roasted vegetables with cool, fresh herbs creates a delightful texture contrast that will keep you coming back for more.
Our Healthy lemon herb quinoa salad recipe with roasted vegetables is designed to be meal-prep friendly, gluten-free, and vegan, making it suitable for various dietary preferences. The roasted vegetables caramelize beautifully in the oven, adding natural sweetness that balances the tangy lemon dressing perfectly. Whether you’re looking for a quick weeknight dinner or a dish to impress at potlucks, this versatile salad delivers on both flavor and nutrition.
❤️ Why You’ll Love This Recipe
- 🍽️ Perfectly Balanced: Complete meal with protein, complex carbs, and healthy fats
- ⏱️ Meal Prep Friendly: Tastes even better the next day as flavors meld
- ✨ Versatile & Customizable: Swap vegetables based on season or preference
- 👨👩👧👦 Family-Friendly: Mild flavors appeal to both kids and adults
Lemon Herb Quinoa Salad
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups water or vegetable broth
- 2 bell peppers (red and yellow), chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- ½ cup chickpeas, rinsed and drained
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss chopped bell peppers, zucchini, cherry tomatoes, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, and black pepper. Spread vegetables in a single layer on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, cook quinoa. Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups water or vegetable broth and remaining ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Prepare lemon herb dressing. In a small bowl, whisk together fresh lemon juice, 3 tablespoons olive oil, minced garlic, chopped parsley, dill, and mint until well combined. Taste and adjust seasoning if needed.
- Combine salad components. In a large serving bowl, add cooked quinoa, roasted vegetables, chickpeas, and lemon herb dressing. Gently toss everything together until evenly coated with dressing.
- Let the Healthy lemon herb quinoa salad recipe with roasted vegetables rest for at least 10 minutes to allow flavors to meld. This resting time is crucial for the best flavor development.
- Serve warm, at room temperature, or chilled. Garnish with additional fresh herbs if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
💡 CHEF’S TIP: For the best flavor, let the salad sit for at least 30 minutes before serving. This allows the quinoa to absorb the lemon herb dressing and the flavors to fully develop. The salad tastes even better the next day!
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 385 kcal |
| Protein | 11 g |
| Carbohydrates | 48 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Sodium | 620 mg |
❓ Frequently Asked Questions
Can I make this Lemon Herb Quinoa Salad ahead of time?
Absolutely! This salad is perfect for meal prep. Prepare all components and store them separately in the refrigerator. Combine and add dressing up to 4 hours before serving. The flavors actually improve overnight, making it an excellent make-ahead option for lunches or dinners throughout the week.
What vegetables can I substitute in this recipe?
This Healthy lemon herb quinoa salad recipe with roasted vegetables is highly customizable. Try sweet potatoes, broccoli, cauliflower, asparagus, or eggplant. Root vegetables like carrots or parsnips work well too. Just adjust roasting times accordingly – harder vegetables may need 5-10 minutes longer.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad holds up well, though the vegetables may soften slightly over time. For best texture, you can store the roasted vegetables separately from the quinoa and combine just before serving.
Conclusion
This Lemon Herb Quinoa Salad is more than just a salad – it’s a complete, satisfying meal that brings together nutritious ingredients in a delicious way. The combination of protein-rich quinoa, fiber-packed roasted vegetables, and zesty lemon herb dressing creates a dish that’s both healthy and incredibly flavorful. Our Healthy lemon herb quinoa salad recipe with roasted vegetables proves that eating well doesn’t have to be complicated or time-consuming.
For more delicious recipes, visit our collection.
