
Sunshine in a Bowl: My Go-To Lemon & Herb Quinoa Salad
Hey everyone! So, I'm not gonna lie, sometimes being gluten-free feels like navigating a culinary minefield. Bread, pasta, even some sneaky sauces… it's a constant puzzle! But amidst all the label-reading and ingredient-swapping, I've stumbled upon some real gems. And this one? This is my absolute sunshine salad. It's bright, its zesty, it's ridiculously easy, and it's my go-to when I need a quick, energizing meal or a side dish that steals the show.
This Lemon & Herb Quinoa Salad isn't just any old salad, you know? It reminds me of summers spent picnicking in the park, surrounded by way too many buzzing bees and the best company. It's one of those recipes that's adaptable to whatever you've got on hand, and the lemony dressing just ties everything together in this incredible, vibrant flavor. I hope you love it as much as I do!
Ingredients: What You'll Need
- 1 cup quinoa, rinsed well
- 2 cups water or vegetable broth (for cooking the quinoa)
- 1 pint cherry tomatoes, halved or quartered if large
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- ½ red onion, finely chopped
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese (optional, but SO good)
- ¼ cup packed fresh parsley, chopped
- ¼ cup packed fresh mint, chopped
- Zest and juice of 1 large lemon
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup (optional, but adds a nice touch of sweetness)
- Salt and freshly ground black pepper to taste
Notes On Ingredients:
- Quinoa: If you're not a quinoa fan, you can substitute with couscous (if not avoiding gluten) or even cooked brown rice. Just adjust cooking time accordingly!
- FETA ALTERNATIVE: For a vegan or dairy-free option, try using a plant-based feta alternative!
- Herbs: Fresh herbs are key for this recipe, but if you only have dried, use about 1 tablespoon each of dried parsley and mint.
- Lemon: If you find your lemon isn't very juicy, feel free to add a little more lemon juice to taste.
Instructions: Let's Get Cooking!
- Cook the Quinoa: Start by rinsing your quinoa thoroughly under cold water. This helps remove any bitterness. Now, in a small saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil and then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and quinoa is tender. Fluff it with a fork and let it cool slightly while you prep the rest of the ingredients. Tip: don't peek during cooking! This helps it steam properly.
- Prep the Veggies: While the quinoa is cooking, start prepping your veggies. Halve (or quarter, if they are huge) your cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Toss them into a large bowl.
- Add the Extras: Add in the halved Kalamata olives, and crumbled feta (if using). Tip: For more flavor, consider adding roasted vegetables like bell pepper or even zucchini! This adds texture and a touch of sweetness.
- Chop the Herbs: Give the fresh parsley and mint a good chop, and add them to the bowl of veggies. It's always worth using fresh when you can, the flavor punch is awesome.
- Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, and honey or maple syrup (if using). Season generously with salt and pepper to taste. Tip: Taste the dressing before you pour it over everything, adjusting amounts to your preference. Do you want more lemon? Add it! More salt? Go for it!
- Assemble Your Salad: Now, gently pour the dressing over the cooled quinoa and the veggies. Toss everything together until everything is coated and looks delicious. Give it a taste and add any salt and pepper you need. Tip: This salad is even better after it's had time to sit for an hour or so; allowing the flavors to meld.
- Chill and Serve: For best results, chill the salad in the fridge for at least 30 minutes before serving. This makes it refreshing, and it also allows the flavors to really sing.
Tips & Tricks: Making It Your Own
- Protein Power: Feel free to add some protein to make this salad even heartier! Grilled chicken, chickpeas, white beans, or even some grilled halloumi would all be delicious additions.
- Spice It Up: For a little kick, add a pinch of red pepper flakes to the dressing. Just a little bit adds a whole new dimension.
- Nutty Crunch: Toss in some toasted pine nuts or chopped almonds for extra crunch! A little toasted sunflower seed would also be a great source of healthy fats.
- Make-Ahead Magic: This salad is a fantastic make-ahead dish, and it can last in the fridge for 2-3 days. Perfect for meal prep or a potluck.
- Flavor Boost: To further enhance the flavors, consider marinating the tomatoes and cucumbers in a little salt for fifteen minutes, then adding them to the salad! This step is a great way to get the most flavor out of those garden gems.

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Recipe Card
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- ½ red onion, finely chopped
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- Zest and juice of 1 lemon
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp honey or maple syrup (optional)
- Salt and pepper to taste
Instructions:
- Cook quinoa as directed. Let cool slightly.
- Combine tomatoes, cucumber, bell pepper, red onion, olives and feta (if using) in a large bowl. Add chopped herbs.
- Whisk together lemon zest, juice, olive oil, garlic, and honey in a small bowl. Season.
- Pour dressing over quinoa and vegetables. Toss gently.
- Chill for at least 30 minutes before serving.
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To make this salad prep a breeze, you may want to consider a good quality chef's knife for dicing the veggies efficiently and a good-sized mixing bowl to toss it all together.

And there you have it, my friends! A salad that's equal parts delicious, versatile, and totally perfect for enjoying all year round. This is more than just a salad for me, its a taste of sunshine and happiness. Give it a try, I promise you won't be disappointed. And please, let me know how yours turns out, I'm excited to hear your thoughts! Happy cooking!
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