Lemon-Herb Quinoa Salad

A bright, fluffy quinoa salad tossed with crunchy veg and a zippy lemon-olive oil dressing—perfect for meal prep or a quick side.

Ingredients

• 1 cup (180g) quinoa, uncooked
• 2 cups (480ml) water
• 1/2 tsp kosher salt, plus more to taste
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup red onion, finely diced
• 1/2 cup (15g) parsley, finely chopped
• 2 tbsp (10g) mint, finely chopped (optional but excellent)
• 1/3 cup (80ml) extra virgin olive oil
• 3 tbsp lemon juice (about 1 large lemon)
• 1 tsp lemon zest
• 1 small garlic clove, finely grated (or minced)
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 cup (75g) crumbled feta (optional)

Method

• 1

  Step 1: Cook the quinoa

  Rinse quinoa in a fine-mesh sieve under cold water for 20–30 seconds (this removes bitterness). Add to a saucepan with water and 1/2 tsp salt. Bring to a boil, then cover and reduce to low. Simmer until the water is absorbed, 14–16 minutes.

• 2

  Step 2: Fluff and cool

  Remove from heat and rest, covered, 5 minutes. Fluff with a fork, then spread quinoa on a plate or tray to cool faster (it should be room temp before dressing so it stays fluffy), about 10 minutes.

• 3

  Step 3: Prep the vegetables and herbs

  Dice cucumber and bell pepper, halve tomatoes, finely dice onion, and chop herbs. Keep pieces roughly similar in size so every bite is balanced.

• 4

  Step 4: Make the dressing

  In a large bowl, whisk olive oil, lemon juice, zest, garlic, cumin, and black pepper until glossy and emulsified. Taste and adjust with a pinch more salt or a splash more lemon if you want it sharper.

• 5

  Step 5: Toss the salad

  Add cooled quinoa, vegetables, and herbs to the bowl. Toss thoroughly until everything is evenly coated and the quinoa turns slightly glossy.

• 6

  Step 6: Finish and serve

  Fold in feta if using. Let the salad sit 5–10 minutes for flavors to mingle. Taste once more and season with salt/pepper as needed, then serve.

Tips

• **Best texture**: Cooling the quinoa before dressing prevents it from soaking up all the dressing and turning heavy.
• **No feta?** Skip it, or add extra herbs and a touch more lemon zest for punch.
• **Make-ahead/storage**: Keeps well refrigerated for 3–4 days. If it dries slightly, revive with a drizzle of olive oil and a squeeze of lemon.
• **What to serve with**: Great alongside grilled chicken/fish, tucked into wraps, or served over greens as a hearty lunch.

Nutrition (per serving, estimate)