Looking for a quick, healthy, and incredibly versatile meal? You’ve found it! This Lemon Quinoa Veggie Salad is a burst of sunshine in a bowl. It’s packed with plant-based protein, colorful veggies, and a bright, zesty dressing that will wake up your taste buds. Perfect for a light lunch, a simple side dish, or your weekly meal prep, this salad is delicious served warm right off the stove or chilled straight from the fridge. Let’s get cooking!
Ingredients
• 4 cups / 960 ml vegetable broth
• 1 ½ cups / 276 g quinoa, rinsed
• 1 cup / 150 g frozen mixed veggies, thawed
• ¼ cup / 60 ml fresh lemon juice
• ¼ cup / 60 ml olive oil
• 1 teaspoon / 3 g garlic powder
• ½ teaspoon / 3 g sea salt
• ¼ teaspoon / 1 g black pepper
• 2 tablespoons / 8 g chopped fresh parsley
Instructions
1. In a medium saucepan, bring the vegetable broth to a rolling boil over high heat.
2. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15-20 minutes. Stir occasionally until all the broth is absorbed and the quinoa is fluffy.
3. Stir the thawed mixed vegetables into the cooked quinoa until they are warmed through.
4. Remove the saucepan from the heat. Pour in the lemon juice and olive oil. Sprinkle with garlic powder, sea salt, black pepper, and fresh parsley.
5. Fluff with a fork to combine all thoroughly. Serve immediately while warm, or allow to cool for a refreshing cold salad.
Nutritional Information
• Per 1 cup serving
• Calories: 379
• Fat: 17g
• Carbohydrates: 49g
• Protein: 10g
• Fiber: 5.5g
• Sugar: 2.5g
• Sodium: 856mg
Pro Tips
• For a nuttier, more complex flavor, toast the dry quinoa in the saucepan for 2-3 minutes before adding the vegetable broth.
• Feel free to customize with fresh vegetables! Diced cucumber, cherry tomatoes, and chopped bell peppers are excellent additions if serving cold.
• Boost the protein by adding a can of rinsed chickpeas or a handful of toasted sunflower seeds or almonds.
• This salad is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious overnight.
FAQ
Q: How can I add more plant-based protein to this quinoa salad
A: To easily boost the protein, stir in a can of rinsed chickpeas or black beans. For extra crunch and protein, add a handful of toasted sunflower seeds, pumpkin seeds, or chopped almonds right before serving.
Q: What other fresh vegetables can I use in this recipe
A: This salad is very customizable! For a cold salad, crisp vegetables like diced cucumber, cherry tomatoes, chopped bell peppers, and red onion are excellent additions. You can also stir in a few handfuls of fresh spinach or arugula just before serving.
Q: Is this lemon quinoa salad good for meal prep
A: Absolutely! This salad is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors meld and become even more delicious overnight, making it a fantastic grab-and-go lunch option.
Q: Can I make this recipe with a different grain
A: Yes, while quinoa is ideal for its protein content, you can substitute it with other grains like couscous, farro, or barley. Be sure to adjust the liquid ratio and cooking time according to the package directions for your chosen grain.
