A refreshing salad combines fluffy quinoa with fresh herbs and zesty lemon for a light, nutritious meal. It's perfect as a side dish or a healthy lunch that’s quick to prepare and full of vibrant flavors.
Prep Time25 min
Cook Time15 min
Total Time40 min
Difficulty
Medium
Helpful Kitchen Tips
Rinse quinoa well before cooking to remove its natural bitterness.
Let the quinoa cool completely before mixing with herbs to keep everything fresh.
Chop the herbs finely for the best texture and to evenly distribute their flavor.
Ingredients
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Why This Recipe Is So Tasty
This salad is fresh, light, and packed with vibrant flavors. It’s a great way to enjoy the health benefits of quinoa and fresh herbs in one dish. Plus, it’s easy to make and perfect for warm weather or as a side for any meal.
Step 1
Bring the broth and quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the quinoa is tender and all the liquid has been absorbed—this usually takes about 15 minutes.
Step 2
While the quinoa is cooking, chop up the cucumber, tomatoes, parsley, green onions, mint, and garlic, then toss them together in a large bowl. When the quinoa is ready, fluff it with a fork and add it to the veggies. Drizzle in the olive oil and lemon juice, sprinkle with salt, and give everything a good toss to mix it all together.
Step 3
Cover the bowl with plastic wrap and pop it in the fridge for at least an hour. This gives the flavors time to meld and makes the salad taste even better. When you’re ready to serve, give it one last stir and enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Simple Serving Suggestions
This salad pairs wonderfully with grilled chicken or fish. It can also be served as a refreshing side at picnics or potlucks. Try serving it in lettuce cups or alongside warm pita bread for a fun twist.
Storing Leftovers
Store the salad in an airtight container in the refrigerator for up to three days. Keep any dressing separate if possible to prevent the herbs from wilting. Give it a gentle stir before serving to redistribute the flavors.
Frequently Asked Questions
Can I use water instead of vegetable broth to cook the quinoa?
Yes, water works fine, but using vegetable broth adds extra flavor to the quinoa.
How do I store the salad leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I prepare this salad in advance?
Yes, it actually tastes better after chilling for at least an hour and can be made a day ahead.
What can I substitute if I don’t have fresh mint?
You can use fresh basil or omit it altogether if needed, but fresh mint adds a unique flavor.
Is this salad suitable for vegans and vegetarians?
Yes, all the ingredients are plant-based and vegan-friendly.
Can I add other vegetables or ingredients to this salad?
Absolutely! Feel free to add bell peppers, radishes, or chickpeas for extra texture and flavor.
How do I know when the quinoa is fully cooked?
The quinoa is done when it’s tender and the liquid is completely absorbed, usually after about 15 minutes of simmering.
Can I use dried herbs instead of fresh ones?
Fresh herbs are best for flavor, but if using dried, use about one-third the amount and add them earlier in the cooking process.
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