Go Back
Light and Lemony Quinoa Salad http://wp.me/p4qC4h-3rX

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.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine easy recipe, vegan, vegetarian
Servings 4


  • ½ 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


  • 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.
  • 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.
  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!