Light & Refreshing Lemon Herb Quinoa Bowl
This vibrant quinoa salad combines fresh vegetables like cherry tomatoes, cucumber, and red onion with fresh herbs, feta cheese (optional), and crunchy almonds or pumpkin seeds. Tossed in a zesty dressing of lemon juice, olive oil, honey (or maple syrup), and spices, it's a light yet flavorful dish perfect for a healthy lunch or side.
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups water or vegetable broth
- 1/2 cup cherry tomatoes halved
- 1/2 cucumber diced
- 1/4 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro or basil chopped
- 1/4 cup feta cheese optional, for non-vegan version
- 1/4 cup toasted almonds or pumpkin seeds for crunch
- 1 lemon juiced and zested
- 2 tbsp extra virgin olive oil
- 1 tsp honey or maple syrup for a hint of sweetness
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes optional, for heat
Instructions
Step 1: Cook the Quinoa
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- Remove from heat, fluff with a fork, and let it cool.
Step 2: Prepare the Vegetables & Dressing
- While the quinoa cools, chop the cherry tomatoes, cucumber, red onion, parsley, and cilantro.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, honey (or maple syrup), salt, black pepper, garlic powder, and red pepper flakes.
Step 3: Assemble the Quinoa Bowl
- In a large mixing bowl, combine the cooled quinoa with the chopped vegetables and fresh herbs.
- Pour the dressing over the quinoa mixture and toss everything together until well combined.
- Add feta cheese (if using) and toasted almonds or pumpkin seeds for extra crunch.
- Taste and adjust seasoning as needed.
Step 4: Serve & Enjoy!
- Serve immediately or refrigerate for at least 15 minutes to let the flavors meld.
- Enjoy as a standalone meal, or serve it as a side dish with grilled chicken, tofu, or fish.
Notes
Use Vegetable Broth: Cooking quinoa in vegetable broth instead of water enhances its flavor.
Let Quinoa Cool: Allowing the quinoa to cool before adding the veggies prevents it from becoming mushy.
Customize It: Feel free to add chickpeas, avocado, spinach, or bell peppers for extra nutrition.
Make It Ahead: This quinoa bowl stays fresh in the fridge for up to 4 days, making it perfect for meal prep.