Easy Quinoa Salad with Lemon Vinaigrette
A refreshing, protein-packed salad with fluffy quinoa, crisp vegetables, and a bright homemade lemon vinaigrette. Perfect for meal prep, picnics, or a light lunch.
Ingredients
Ingredients
- 1 cup dry quinoa rinsed thoroughly
- 2 cups water for cooking quinoa
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 3 tbsp extra virgin olive oil for vinaigrette
- 2 tbsp fresh lemon juice for vinaigrette
- 1 tsp Dijon mustard for vinaigrette
- 1/2 tsp salt for vinaigrette, plus more to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day. Make-Ahead Tip: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and combine with the vinaigrette just before serving for optimal texture. Variations: Add 1/2 cup of chickpeas for extra protein, or swap parsley for fresh cilantro or mint. For a creamy twist, add 2 tablespoons of crumbled feta cheese. Serve as a side dish or a light main course.