Quinoa Lemon Vinaigrette Salad
This bright and nourishing quinoa salad is tossed in a zesty homemade lemon vinaigrette that brings every ingredient to life. It is a protein-rich vegan meal that works beautifully as a light lunch or a satisfying side dish for any occasion.
A protein-packed quinoa salad dressed in a fresh and zesty homemade lemon vinaigrette.
Nutrition per serving
Ingredients
base
salad
dressing
Instructions
Cook the Quinoa
Combine rinsed quinoa with 2 cups of water in a saucepan over medium-high heat. Bring to a boil then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes before fluffing with a fork.
Make the Lemon Vinaigrette
In a small jar or bowl whisk together lemon juice, olive oil, Dijon mustard, and minced garlic. Season generously with salt and freshly cracked black pepper. Shake or whisk until fully emulsified.
Assemble the Salad
Allow cooked quinoa to cool to room temperature. Combine quinoa, chickpeas, diced cucumber, and chopped parsley in a large bowl. Pour the lemon vinaigrette over the salad and toss thoroughly to combine.
Chill and Serve
For best results refrigerate the salad for 20 minutes before serving to allow the flavors to meld together. Taste and adjust seasoning with extra lemon juice or salt before plating and serving.
Substitutions
Common mistakes
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