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**Zesty Gluten-Free Quinoa Salad: Lemon Herb Mediterranean Delight**

Close-up of vibrant lemon herb quinoa salad, gluten-free, with feta.

Zesty Lemon & Herb Gluten-Free Quinoa Salad: Sunshine in a Bowl!

Hey there, fellow food adventurers! It's your pal [Your Blog Name/Your Name], and today, I'm absolutely bursting to share one of my go-to recipes that just screams "sunshine" and "flavor." I'm talking about my Zesty Lemon & Herb Gluten-Free Quinoa Salad. Now, I know what some of you might be thinking: "Quinoa? Salad? *Yawn*!" But trust me on this one. This isn't your sad, bland, office-lunch-style salad. This is a vibrant, textural explosion that's as satisfying as it is good for you – and it just happens to be completely gluten-free!

The inspiration for this recipe came from a trip I took to the Mediterranean coast. The fresh herbs, bright lemons, and simple, wholesome ingredients made such an impact on me that I knew I needed to bring that joy back into my own kitchen. The beauty of this salad lies in its simplicity and adaptability; it's the kind of dish that's perfect for a light lunch, a side at a summer barbecue, or even as a healthy make-ahead meal for busy weeknights. So, put on your aprons, crank up the tunes, and let's make some magic happen!

Ingredients

Alright, let's gather our colorful crew of ingredients. Here's what you'll need:

  • 1 cup quinoa, rinsed thoroughly (this is important to remove any bitterness)
  • 2 cups water or vegetable broth (for cooking the quinoa)
  • 1/2 teaspoon sea salt, plus more to taste
  • Zest of 2 lemons (the zest is where all the gorgeous lemony flavor lives!)
  • Juice of 1 large lemon (adjust to your tart-loving preference)
  • 1/4 cup extra virgin olive oil (the good stuff!)
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh dill, finely chopped (or use a combo of just 2 herbs you love!)
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced (or scallions for a milder flavor)
  • 1/2 cup crumbled feta cheese (optional, but highly recommended!), you can also use a vegan alternative
  • Salt and freshly ground black pepper to taste

Note: For those who avoid nightshades, feel free to sub diced yellow bell peppers for the tomatoes and use finely diced celery instead of onion.

Instructions

Okay, lets get cooking! This is super straightforward, I promise.

  1. Cook the Quinoa: Place the rinsed quinoa, water (or broth), and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked. Fluff with a fork and let it cool down slightly. Tip: For a nuttier flavor, lightly toast the quinoa in a dry pan for a few minutes before cooking.
  2. Zest and Juice the Lemon: While the quinoa is cooking, zest your lemons. I use a [microplane zester](Amazon link) which makes this so easy and the zest comes out beautifully fine!.Then, juice one of those lemons, setting aside both the zest and the juice for later.
  3. Prepare Your Veggies: While your quinoa is cooling, get chopping! Dice the cucumber, halve the cherry tomatoes, and finely chop that red onion (or scallions!). Also finely chop your beautiful fresh herbs. Pro Tip: A sharp knife makes all the difference when prepping veggies, and I swear by my [chef's knife](Amazon link) for these kinda tasks!
  4. Create the Dressing: In a small bowl or a glass jar, whisk together the lemon zest, lemon juice, and olive oil. Season with salt and pepper to taste. Don't be afraid to sneak a dip of the dressing. A good dressing is the star of a salad and you can adjust to your preferences. I sometimes add a tiny pinch of red pepper flakes for a little kick!
  5. Assemble the Salad: Okay, now everything is ready! In a large bowl, combine the slightly cooled quinoa, cucumber, cherry tomatoes, red onion, fresh herbs, and optional feta cheese (if using.) Pour the lemon dressing all over the salad. Gently toss everything together until well combined. I like to use a large [mixing bowl](Amazon link) for this, it gives me plenty of space to not make a mess.
  6. Taste and Adjust: Give the salad a final taste. You might want a little more lemon juice, a touch more salt, or a good grind of black pepper. This is your chance to make it perfect for your palate!
  7. Chill and Serve: Allow the flavors to meld for at least 15-20 minutes before serving. This makes all the difference! The salad tastes even better after a bit of time in the fridge.

Tips & Tricks

Okay, here's where we get to have some fun and make this recipe your own!

  • Protein Boost: Add some protein such as grilled chicken, chickpeas, or white beans for a heartier meal.
  • Nutty Crunch: Toast some slivered almonds or pine nuts and toss them into the salad for some awesome textural contrast.
  • Fruity Twist: Add in some diced stone fruits– like peaches or nectarines– for a touch of sweetness in the summer. It sounds unusual but trust me!
  • Grain Alternatives: If you don't have quinoa on hand, you can easily swap it out with couscous or brown rice but you might need to adjust liquid in that case.
  • Herb Variations: Feel free to get creative with your herbs. Basil, oregano, or even a bit of rosemary could be yummy substitutes.
  • Make-Ahead Marvel: This salad doesn't get soggy easily, so it's amazing for making ahead and packing for lunch. The flavors actually develop and deepen as they sit!
  • Dressing Adjustment: if your dressing is too tangy, you can sweeten it with a teaspoon of agave nectar or maple syrup. You can also reduce the lemon juice for a milder flavor.
  • Vegan Options: To make this recipe vegan, just skip the feta cheese or replace it with a vegan feta alternative or some toasted sunflower seeds.
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Zesty Lemon & Herb Gluten-Free Quinoa Salad

Prep Time:

20 minutes

Cook Time:

15 minutes

Total Time:

35 minutes

Servings:

4-6

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • ½ tsp sea salt, or to taste
  • Zest of 2 lemons
  • Juice of 1 lemon
  • ¼ cup olive oil
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh dill, chopped
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • ½ red onion, diced
  • ½ cup feta cheese (optional)
  • Salt and black pepper to taste

Instructions:

  1. Cook quinoa with water/broth and salt. Fluff and cool.
  2. Zest two lemons; juice one.
  3. Prepare vegetables and herbs.
  4. Whisk lemon zest, juice, olive oil, salt, and pepper.
  5. Combine cooled quinoa, veggies, herbs, and feta in a bowl.
  6. Drizzle with dressing; toss to coat.
  7. Taste and adjust seasonings.
  8. Chill before serving.

I hope you enjoy this incredibly flavorful, healthy, and easy gluten-free Quinoa salad. It truly is like a little piece of sunshine on your plate!

Happy Cooking!

[Your Blog Name/Your Name]

Close-up of vibrant lemon herb quinoa salad, gluten-free, with feta.

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