About this recipe

A bright, wholesome quinoa salad packed with crisp vegetables, chickpeas, and fresh herbs, all tossed in a zesty lemon-herb vinaigrette. This is the kind of reliable, crowd-pleasing salad that works as a light lunch, a hearty side, or a meal-prep staple. It gets even better as it sits, making it perfect for make-ahead meals and potlucks alike.

Instructions

1. 1

   Place the rinsed quinoa in a medium saucepan with the water and salt. Bring to a boil over ^[high heat], then reduce to a ^[low simmer], cover, and cook for 13–15 minutes until all the water is absorbed.

2. 2

   Remove from heat and let the quinoa steam, covered, for 5 minutes. Then uncover, fluff with a fork, and spread it out in a large mixing bowl to cool completely.

3. 3

   While the quinoa cools, whisk together the lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, garlic, honey, salt, and black pepper in a small mixing bowl until fully combined and slightly emulsified. Taste and adjust seasoning as needed.

4. 4

   To the mixing bowl with the cooled quinoa, add the chickpeas, cucumber, cherry tomatoes, red bell pepper, and red onion.

5. 5

   Pour the vinaigrette over the salad and toss everything together until evenly coated.

6. 6

   Fold in the fresh parsley and mint (if using). If adding feta cheese, sprinkle it on top and gently fold it in last so it doesn't break down too much.

7. 7

   Taste the salad and adjust with more lemon juice, salt, or extra-virgin olive oil as needed. For the best flavor, let the salad rest for at least 10 minutes before serving so the quinoa can absorb the dressing. Serve at room temperature or chilled.