Hey there, lovely foodies!

Welcome back to my cozy corner of the internet! Today, I’m beyond excited to share one of my all-time favorite recipes that’s perfect for any season: Quinoa Salad with Lemon Vinaigrette. It’s fresh, vibrant, and just bursting with flavors. Plus, it’s super easy to make and packed with all the good stuff your body loves. Ready to get cooking? Let’s dive in!

### Quinoa Salad with Lemon Vinaigrette

#### Ingredients:

**For the Salad:**
– 1 cup quinoa
– 2 cups water or vegetable broth (for extra flavor!)
– 1 cucumber, diced
– 1 red bell pepper, diced
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1/2 cup crumbled feta cheese (optional, but highly recommended)

**For the Lemon Vinaigrette:**
– 1/4 cup extra-virgin olive oil
– 2 tablespoons fresh lemon juice (about 1 lemon)
– 1 teaspoon lemon zest
– 1 teaspoon Dijon mustard
– 1 garlic clove, minced
– Salt and pepper to taste

### Step-by-Step Instructions:

1. **Cook the Quinoa:**
First things first, let’s get that quinoa nice and fluffy. Rinse 1 cup of quinoa under cold water (this helps remove any bitterness), then add it to a medium saucepan with 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Fluff it with a fork, and let it cool.

*Tip: If you have leftover quinoa from a previous meal, this is a great way to repurpose it!*

2. **Prepare the Veggies:**
While the quinoa is cooling, dice your cucumber, red bell pepper, and cherry tomatoes. Finely chop the red onion, parsley, and mint. If you’re not a fan of one of these veggies, feel free to mix it up! This salad is super versatile.

*Personal Insight: I love using heirloom cherry tomatoes here for a pop of color and extra sweetness.*

3. **Make the Vinaigrette:**
In a small bowl or a mason jar (my personal favorite for easy shaking), combine the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, and minced garlic. Season with salt and pepper. Whisk everything together or shake it up in the jar until it’s well combined and creamy.

*Tip: Customize your vinaigrette! Add a pinch of red pepper flakes for some heat or a teaspoon of honey for a touch of sweetness.*

4. **Assemble the Salad:**
In a large bowl, combine the cooked quinoa with your diced veggies, chopped herbs, and crumbled feta. Pour the lemon vinaigrette over the top and gently toss everything together until it’s all well coated.

*Personal Insight: A quick taste test is key! I usually find myself adding an extra squeeze of lemon or a bit more salt to get it just right.*

5. **Serve and Enjoy:**
You can serve this quinoa salad immediately, but I personally love letting it chill in the fridge for an hour or so. The flavors meld together beautifully, making it even more delicious. This salad makes a fantastic lunch on its own, or a great side dish for grilled chicken or fish.

### Final Thoughts:

And there you have it – a super simple, incredibly tasty Quinoa Salad with Lemon Vinaigrette! This recipe has become a staple in my kitchen because it’s just so versatile and satisfying. Plus, it’s a great way to get in those fresh veggies and feel-good grains.

I hope you give this recipe a try and love it as much as I do. If you do make it, be sure to snap a pic and tag me on social media – I’d love to see your creations! And as always, feel free to leave any questions or comments below. Happy cooking, friends!

Until next time,
[Your Name]

P.S. Stay tuned for next week’s post – I’ve got a delicious, guilt-free dessert coming your way that you won’t want to miss! 🍰🍓

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Let me know if you need any more tips or variations for this recipe!