Lemon Herb Quinoa Salad
This bright and nutritious quinoa salad is loaded with cucumber, cherry tomatoes, kalamata olives, and fresh herbs tossed in a zesty lemon vinaigrette. It is high in protein, completely plant-based, and holds up perfectly without wilting during outdoor picnics.
A protein-rich lemon herb quinoa salad that is vibrant, filling, and ideal for healthy summer picnics.
Nutrition per serving
Ingredients
base
vegetables
dressing
herbs
Instructions
Cook the Quinoa
Rinse quinoa thoroughly under cold water then cook in 4 cups of salted water for 15 minutes until the liquid is absorbed and the tails have unfurled. Spread on a tray to cool completely.
Prep the Vegetables
Dice the cucumber, halve the cherry tomatoes and olives, and finely chop the fresh parsley while the quinoa cools to room temperature.
Make the Dressing
Whisk together fresh lemon juice, 2 tablespoons of olive oil, salt, pepper, and a pinch of dried oregano in a small bowl until well combined.
Toss and Pack
Combine the cooled quinoa with all the prepared vegetables and pour the lemon dressing over the top. Toss thoroughly and pack into a sealed container for the picnic.
Substitutions
Common mistakes
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