Lemon Herb Quinoa Salad – Bright, Fresh, and Easy

This Lemon Herb Quinoa Salad is the kind of dish you’ll make once and then keep coming back to all week. It’s quick to prep, full of fresh flavor, and easy to customize with what you have on hand. The lemon brings a clean, zesty lift, while fresh herbs and crisp veggies add color and crunch.

It’s great for meal prep, lunches, or a light dinner with a protein on the side. You’ll love how satisfying it is without feeling heavy.

Lemon Herb Quinoa Salad - Bright, Fresh, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup dry quinoa (white or tricolor)
• 2 cups water or low-sodium vegetable broth
• 1 large lemon (for juice and zest)
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup red onion, finely diced
• 1/4 cup extra-virgin olive oil
• 1–2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional but recommended)
• 2–3 tablespoons fresh dill, chopped (optional)
• 1/3 cup crumbled feta (optional)
• 1/4 cup toasted almonds, pine nuts, or pumpkin seeds (optional)
• Salt and black pepper, to taste

Method

 

1. Rinse the quinoa: Place quinoa in a fine-mesh sieve and rinse under cool water for 30–60 seconds. This helps remove bitterness from the natural coating, saponin.
2. Cook the quinoa: In a medium pot, combine quinoa with water or broth and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff and cool: Uncover and fluff the quinoa with a fork. Spread it on a plate or baking sheet to cool faster. You want it close to room temperature so the herbs stay fresh and the dressing absorbs well.
4. Make the dressing: In a small bowl, whisk together olive oil, the zest of one lemon, and 2–3 tablespoons lemon juice. Add minced garlic, a pinch of salt, and black pepper. Taste and adjust acidity or salt.
5. Prep the veggies and herbs: Dice cucumber, halve tomatoes, and finely chop red onion. Roughly chop parsley, mint, and dill.
6. Combine: In a large bowl, add cooled quinoa, cucumber, tomatoes, and red onion. Pour over the dressing and toss gently to coat.
7. Add herbs: Fold in parsley, mint, and dill. Taste again and adjust seasoning. If using feta or nuts, add them now.
8. Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Serve chilled or at room temperature.

What Makes This Recipe So Good

• Bright, fresh flavor: Lemon juice and zest wake up the quinoa, while herbs keep every bite lively.
• Meal-prep friendly: It holds up well in the fridge, making it perfect for grab-and-go meals.
• Versatile: Works as a side, light main, or base for added protein like chicken, chickpeas, or grilled shrimp.
• Naturally gluten-free: Quinoa is a seed, not a grain, so it’s great for gluten-free diets.
• Simple pantry staples: Nothing fancy here—just fresh produce, olive oil, and quinoa.

Shopping List

• 1 cup dry quinoa (white or tricolor)
• 2 cups water or low-sodium vegetable broth
• 1 large lemon (for juice and zest)
• 1 small cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup red onion, finely diced
• 1/4 cup extra-virgin olive oil
• 1–2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped (optional but recommended)
• 2–3 tablespoons fresh dill, chopped (optional)
• 1/3 cup crumbled feta (optional)
• 1/4 cup toasted almonds, pine nuts, or pumpkin seeds (optional)
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Rinse the quinoa: Place quinoa in a fine-mesh sieve and rinse under cool water for 30–60 seconds. This helps remove bitterness from the natural coating, saponin.
2. Cook the quinoa: In a medium pot, combine quinoa with water or broth and a pinch of salt.

   Bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

3. Fluff and cool: Uncover and fluff the quinoa with a fork. Spread it on a plate or baking sheet to cool faster.

   You want it close to room temperature so the herbs stay fresh and the dressing absorbs well.

4. Make the dressing: In a small bowl, whisk together olive oil, the zest of one lemon, and 2–3 tablespoons lemon juice. Add minced garlic, a pinch of salt, and black pepper. Taste and adjust acidity or salt.
5. Prep the veggies and herbs: Dice cucumber, halve tomatoes, and finely chop red onion.

   Roughly chop parsley, mint, and dill.

6. Combine: In a large bowl, add cooled quinoa, cucumber, tomatoes, and red onion. Pour over the dressing and toss gently to coat.
7. Add herbs: Fold in parsley, mint, and dill. Taste again and adjust seasoning.

   If using feta or nuts, add them now.

8. Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Serve chilled or at room temperature.

Storage Instructions

• Refrigeration: Store in an airtight container for 3–4 days. The flavors deepen over time.
• Keep it fresh: If you want max crunch, store the dressing separately and toss before serving, or add cucumbers and herbs fresh each day.
• Avoid freezing: Freezing changes the texture of the vegetables and quinoa.

  This one is best fresh.

Why This is Good for You

• Protein and fiber: Quinoa provides complete protein and fiber to help keep you full and steady your energy.
• Healthy fats: Extra-virgin olive oil supports heart health and helps you absorb fat-soluble vitamins.
• Antioxidants: Fresh herbs, tomatoes, and lemon contribute vitamins, minerals, and plant compounds that support overall wellness.
• Low in heavy sauces: The dressing is light and bright, so you get flavor without weighing the dish down.

Pitfalls to Watch Out For

• Skipping the rinse: Unrinsed quinoa can taste bitter. A quick rinse makes a big difference.
• Overcooking quinoa: Mushy quinoa can ruin the texture. Stick to the timing and let it rest covered for the final 5 minutes.
• Adding herbs too early: Toss herbs in after the quinoa has cooled.

  Heat wilts them and dulls their flavor.

• Under-seasoning: Taste as you go. Lemon and salt work together—don’t be shy with either.
• Watery cucumbers: If your cucumbers are very watery, seed them first to keep the salad crisp.

Recipe Variations

• Mediterranean twist: Add Kalamata olives, roasted red peppers, and swap dill for oregano.
• Protein boost: Stir in chickpeas, grilled chicken, baked tofu, or shrimp for a heartier meal.
• Green goddess: Fold in baby spinach, arugula, or massaged kale for extra greens.
• Roasted veggie version: Add roasted zucchini, bell peppers, or broccoli for warmth and sweetness.
• Creamy lemon: Whisk a spoonful of Greek yogurt into the dressing for a tangy, creamy finish.
• Citrus mix: Blend lemon with a splash of orange or lime juice for a more complex citrus note.
• Nut-free crunch: Use roasted chickpeas or sunflower seeds instead of nuts.

FAQ

Can I make this ahead?

Yes. It’s great for meal prep.

If you’re making it 1–2 days ahead, keep the herbs and cucumbers separate and fold them in right before serving for the best texture.

What type of quinoa works best?

White quinoa is the fluffiest and most neutral. Tricolor has a slightly nuttier flavor and a bit more chew. Both work well—use what you prefer.

Can I skip the feta?

Absolutely.

The salad tastes bright and complete without it. If you want a salty bite without dairy, use olives or capers.

How do I keep the red onion from being too sharp?

Finely dice it and soak it in cold water for 10 minutes, then drain. This softens the bite without losing flavor.

Is there a way to make it oil-free?

You can.

Replace olive oil with a splash of aquafaba (chickpea liquid) and a bit more lemon. It won’t be as silky, but it will still taste fresh.

What can I use instead of mint or dill?

Basil or cilantro both work well. Keep parsley as your base herb and pair it with one other herb you enjoy.

How much lemon should I use?

Start with the zest and 2 tablespoons of juice, then taste.

Add more lemon until it’s bright but balanced. The right amount depends on your lemon’s acidity and your taste.

Final Thoughts

This Lemon Herb Quinoa Salad is simple, flexible, and full of clean flavor. It’s the kind of dish that fits almost any occasion, from weekday lunches to easy entertaining.

Make it once, tweak it to your taste, and keep it in your rotation. Fresh, zesty, and satisfying—this is healthy food that doesn’t feel like a compromise.