Light and Lemony Quinoa Salad

A healthy mix of greens, tomato, onion, herb, and protein-rich quinoa in a simple vinaigrette. So delicious with so little effort.

Course Salad
Cuisine easy recipe, vegan, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1/2 cup uncooked quinoa
  • 1 head romaine lettuce sliced into ribbons
  • 1 onion sliced
  • 2 to matoes seeded and chopped
  • 2 Tbs Italian flat-leaf parsley chopped
  • 2 Tbs fresh basil leaves chopped
  • juice from half a lemon
  • 2 tsp Dijon mustard
  • 1 clove garlic minced
  • pinch kosher salt
  • pinch fresh cracked pepper
  • 2 Tbs extra virgin olive oil


  1. Bring a medium pot of water to a boil. Add the quinoa and boil 15 minutes. Drain the water leaving just the quinoa in the pot. Replace the lid and let quinoa steam 5 minutes. Fluff with a fork.
  2. To make the dressing, add the parsley, lemon juice, Dijon, garlic, salt, and pepper to a small bowl. Whisking constantly, drizzle in the olive oil to create the emulsion.
  3. To a serving bowl, add the quinoa, lettuce, onion, and tomatoes. Drizzle with the prepared vinaigrette and toss to distribute evenly. Serve at room temperature. Yields 4 servings.