Quinoa Salad with Lemon Herb Dressing

Quinoa Salad with Lemon Herb Dressing

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste

For the Lemon Herb Dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1-2 lemons (depending on taste)
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool slightly.

2. Prepare the Lemon Herb Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey or maple syrup (if using), Dijon mustard, chopped parsley, and chopped mint. Season with salt and pepper to taste. Set aside.

3. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, diced cucumber, cherry tomatoes, chopped red onion, chopped parsley, and chopped mint. Toss gently to combine.

4. Add the Dressing: Pour the lemon herb dressing over the quinoa salad and toss until everything is evenly coated.

5. Season to Taste: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.

6. Serve: Transfer the quinoa salad to a serving dish or individual plates. Garnish with additional fresh herbs if desired. Serve immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Tips:

• Feel free to customize the salad with your favorite vegetables or herbs based on availability and personal preference.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.
• Add some protein such as grilled chicken, tofu, or shrimp to make it a more substantial meal.
• For a vegan version, you can substitute the honey with maple syrup or omit it altogether.