Sunshine in a Bowl: My Go-To Gluten-Free Lemon & Herb Quinoa Salad
Hey friends! So, you know how sometimes, you just need a burst of flavor and sunshine in your day? That's exactly what this recipe is for me. I've been tinkering with this gluten-free lemon and herb quinoa salad for years, and it's become my absolute go-to for everything from quick lunches to potlucks. Honestly, it's so versatile and vibrant, it's hard not to love.
I remember the first time I made it – I was trying to introduce my family to more gluten-free options and admittedly, I was a bit nervous about whether it would be a hit. I loaded it up with fresh herbs from my garden and a ridiculously zesty lemon dressing. Well, let's just say, the bowl was practically licked clean! That's the beauty of this salad, it's incredibly flavorful and satisfying, even for the most adamant non-gluten-free eaters.
This recipe is more than just food to me; It's about feeling good, nourishing my body, and sharing a little bit of joy with my favorite people. Let's get into it, shall we?
Ingredients
You'll Need:
- 1 cup quinoa, rinsed well
- 2 cups water or vegetable broth
- 1/2 cup cucumber, diced
- 1 cup cherry tomatoes, halved or quartered if large
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional, but highly recommended!)
For the Lemon Herb Dressing:
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
Let's Get Cooking!
Step-by-Step Guide:
- Cook the quinoa:
- Bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, bring back to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- Pro Tip: Don't lift the lid while the quinoa is cooking! Let it steam undisturbed for the best result. Once it's done, fluff it with a fork and set it aside to cool slightly.
- Prep your veggies and herbs:
- While the quinoa is cooking, chop all your veggies and herbs as described in the ingredients list. If you are using a good chef's knife this process will be simple and safe, readying your vibrant ingredients for the salad.
- Make the lemon herb dressing:
- In a small bowl or glass measuring cup, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Alternatively, you can put all of these into a jar, secure the lid tightly, and shake vigorously until well combined.
- Tip: If you're using a jar, be sure to check for any rogue bits of garlic (I've been there!).
- Assemble the salad:
- In a large bowl, gently mix the slightly cooled quinoa with the chopped cucumber, tomatoes, red onion, olives, fresh parsley, fresh dill and fresh mint.
- It's all about the mix: Be gentle so you don't mash the tomatoes, but make sure the ingredients are nicely combined!
- Dress it up!:
- Drizzle the lemon herb dressing over the quinoa and vegetable mixture. Toss gently to make sure everything is well coated.
- Taste it! This is where you can adjust the salt, pepper, or lemon juice to your liking.
- Add the Finishing Touch:
- If you're using feta, sprinkle it on top of the salad for an extra layer of flavor.
- I love using a serving bowl to enhance the look of my dishes, it's all about the details for me.
- Serve and Enjoy:
- You can serve this salad right away, or chill it in the fridge for later. It's actually delicious the next day as well, as the flavors meld together nicely.
Tips & Tricks for a Perfect Quinoa Salad:
- Get Creative with Veggies: Feel free to use other veggies you love. Roasted bell peppers, artichoke hearts, or even sun-dried tomatoes would be delicious additions.
- Prepping Ahead: This salad is perfect for meal prepping! Cook the quinoa, chop your veggies, and make the dressing ahead of time. Then, just combine them all when you're ready to eat. This is life-changing for busy days.
- Spice it up with a pinch: Want some heat? A dash of red pepper flakes or a pinch of chili powder into the dressing gives it a great little kick.
- Herbs are your Friend: This recipe thrives on fresh herbs. Don't be shy about mixing and matching or using a generous amount.
- Marinating is Key: For even more flavor, let the salad marinate in the dressing for 30 minutes to an hour (or longer for next-day lunch).
- Perfect for Parties: This salad is a potluck superstar! It's a crowd-pleaser, looks beautiful, and can be made ahead of time, making it a great addition to any gathering.
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Substitutions and Notes
- For a vegan option: Simply omit the feta cheese, or sub with a plant-based feta.
- For added protein: Toss in some cooked chickpeas or cannellini beans.
- Don't have all the herbs? No problem! Use what you have on hand or a mix of your favorites. Basil, chives, and even some chopped spinach work a treat.
- For more zing: Zest one lemon into the dressing for extra citrus flavor.
- Prefer brown rice over quinoa? Go for it! Just make sure it's cooked according to package directions.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little kick.
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