This delicious lemon quinoa salad with marinated vegetables is perfect for spring and summer. Using a bright, lemony dressing to marinate the veggies and mixing with cooked quinoa for the perfect healthy side dish. This is an easy and versatile salad and I have lots of suggestions for you.
You might also like this tasty low carb chopped cucumber salad recipe!
Did you ever have a fridge full of beautiful veggies and not know what to do with them? Well I have a tasty and healthy recipe to help you with those.
I’m a sucker for a pretty, colorful salad and this lemon quinoa salad with marinated vegetables doesn’t disappoint. It’s a healthy, hearty and delicious salad.
It’s perfect as a healthy lunch or for picnics and parties. You could add cooked shrimp or chicken to make it a summer dinner. It’s very versatile so you can make it your own with my suggestions below.
One of the benefits of quinoa is that it contains all the essential amino acids you need. It’s also high in fiber, antioxidants and protein plus it’s gluten free! (source)
However I like it because not only is it a very healthy food but you can eat it hot like this buffalo chicken skillet or cold like in today’s recipe.
Recipe Ingredients I Used.
All you need to make this lemon quinoa salad is cooked quinoa, lemons, fresh raw vegetables, parsley, fresh lemons, lemon zest, olive oil, garlic, oregano and salt. You can prepare this salad in minutes!
What vegetables to use.
You can use any vegetable you want but I would suggest sturdy, crunchy vegetables with color and variety.
As you can see from the pictures below, I used broccoli florets, grape tomatoes, red onion, sweet bell peppers, radishes, yellow zucchini and asparagus. You can also use carrots, cucumbers, celery, cauliflower, purple cabbage, green zucchini, green peas, cherry tomatoes, etc.
Dressing Recipe For Marinated Vegetables.
This is a simple marinade or dressing for the the vegetables but it has maximum lemon flavor. I used fresh lemon juice and the zest from one lemon. I also used good olive oil, fresh garlic, salt and oregano. Just whisk everything together and marinate the vegetables for an hour to get them to soften.
UPDATE: I found if you cut the vegetables small enough you don’t really need to marinate the vegetables long. Originally I did over night but it’s not necessary. Now I recommend just doing if for an hour if you have the time.
Putting The Quinoa Salad All Together.
While you are marinating the vegetables in the refrigerator, you can make the quinoa and let it cool.
How to cook quinoa.
First rinse the quinoa in water using a mesh strainer. Then add it to a pot in the ratio of 1 cup of uncooked quinoa to 2 cups water and a pinch of salt. Bring it to a boil, cover, lower the heat and cook for 15 minutes. Let it sit for a few minutes then fluff with a fork. Note 1 cup of dried quinoa makes about 4 cups of cooked.
Once the quinoa has cooled, add it to the marinated vegetables and mix very well. Let it refrigerate for an hour or so until the quinoa is cold and had time to marinate in the lemon dressing.
Lastly add your chopped fresh parsley or cilantro, mix and serve.
Recipe Frequently Asked Questions
I used 5-6 cups of a variety of vegetables. My suggestion is use colorful, crunchy fresh vegetables that you like. Choose from carrots, celery, red onion, purple cabbage, sweet bell peppers, cucumber, green and yellow zucchini, pink radishes, asparagus, broccoli, cauliflower, etc. Try a jalapeno pepper for a little heat.
I used to marinate the vegetables over night but now I marinate them for about an hour while I make the quinoa and let it cool down. I’ve also made it without marinating the vegetables and it’s still good.
This recipe calls for cooked quinoa so you can just follow the directions on the package and let it cool completely before mixing with the rest of the salad.
When I cook quinoa I like to make extra and use it in other recipes like this cranberry orange breakfast quinoa or this caribbean chicken quinoa salad.
This is a very hearty and healthy salad so I would eat it as is for lunch or as a side dish for a summer picnic or party. You can also add cooked chicken or shrimp to make it a whole meal. Lastly try it will grilled burgers, steaks, chicken etc.
As I mentioned above you can use any vegetables you like and I would use fresh herbs like either parsley or cilantro but if you don’t like either of those don’t use any herbs.
Yes, you could try crumbled blue cheese, feta or goat cheese. Try different types of olives, toasted nuts or seeds, marinated artichoke hearts, chickpeas or sun dried tomatoes. And as mentioned above you can try adding a protein like cooked shrimp or rotisserie chicken.
You could use these lemony marinated vegetables with couscous, pasta or even white rice or cauliflower rice. You could also just eat the marinated vegetables on top sandwiches or fish tacos.
So this was my quick and easy Lemon Quinoa Salad with Marinated Vegetables. It’s a great way to use all those healthy and colorful vegetables in your fridge or garden.
I hope you like this fresh salad for the spring or summer. Enjoy
Lemony Quinoa Salad with Marinated Vegetables
This is a delicious marinated vegetable salad that is perfect for spring. Using a lemony dressing to marinate the veggies and then adding cooked quinoa for the perfect healthy side dish in minutes!
Ingredients
- â…“ cup lemon juice
- 1 lemon zested
- ½ cup olive oil
- 2 cloves garlic, crushed, crushed
- ½ teaspoon oregano
- ½ teaspoon salt
- 6 cups chopped fresh vegetables (pick crunchier hearty vegetables that will hold up to the marinade)
- 3 cups cooked quinoa
- chopped cilantro or parsley to garnish, optional
Instructions
- Chop your vegetables into small pieces and add to a large bowl. Choose colorful, crunchy vegetables that you like best. See notes below for suggestions.
- In a separate bowl mix your lemon juice, zest, olive oil, garlic, oregano and salt. Whisk well.
- Toss your veggies with the dressing and refrigerate for about an hour.
- Cook your quinoa according to the packaging directions and let cool.
- Once the quinoa has completely cooled, mix it with your marinated vegetables and let set in the refrigerator for an hour.
- Top with chopped cilantro, parsley or basil if you wish.
- Other possible add ins depending on your taste are: feta cheese, greek olives, blue cheese, roasted nuts or seeds, chicken, shrimp, pasta, rice, and so on.
Notes
What kind of vegetables to use?
I used 5-6 cups of a variety of vegetables. My suggestion is use colorful, crunchy fresh vegetables that you like. Choose from carrots, celery, red onion, purple cabbage, sweet bell peppers, cucumber, green & yellow zucchini, pink radishes, asparagus, broccoli, cauliflower, etc. Try a jalapeno pepper for a little heat.
How long do I have to marinate the vegetables?
I used to marinate the vegetables over night but now I marinate them for about an hour while I make the quinoa and let it cool down. I’ve also made it without marinating the vegetables and it’s still good.
What would I serve with this lemon quinoa salad?
This is a very hearty and healthy salad so I would eat it as is for lunch or as a side salad for a summer picnic or party. You can also add cooked chicken or shrimp to make it a whole meal. Lastly try it will grilled burgers, steaks, chicken etc.
What if I don’t like some of the vegetables or herbs?
As I mentioned above you can use any vegetables you like and I would use either parsley or cilantro but if you don’t like either of those don’t use any herbs.
Can I add anything else to this quinoa salad?
Yes, you could try crumbled blue cheese, feta or goat cheese. Try different types of olives, toasted nuts or seeds, marinated artichoke hearts, chickpeas or sun dried tomatoes. And as mentioned above you can try various proteins like cooked shrimp or cooked chicken.
What can I substitute for quinoa?
You could use these lemony marinated vegetables with couscous, pasta or even white rice or cauliflower rice. You could also just eat the marinated vegetables on top sandwiches or fish tacos.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 167mgCarbohydrates: 30gFiber: 7gSugar: 4gProtein: 6g
Heather
This looks so light and refreshing! I love quinoa!! I will definitely be making this soon. Thanks for linking up at Friday Favorites!
Sinziana
This salad sounds great! Thank you for linking with us at Bloggers Brags Pinterest Party!
Kyra
YUM!! I am on a quinoa kick too, and I’m loving lemon-flavoured vegetables…it’s like you made this recipe just for me, haha. Definitely going to make a version of this salad this week!
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I think I’m ready for summer and salads and fresh veggies…and of course it snowed here yesterday! LOL. Thanks for visiting!
Lisa
This looks so good (and pretty too)!
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Thank you Lisa! I’m on a quinoa kick.