Zesty Lemon Herb Quinoa Salad With Avocado and Feta
Discover the vibrant flavors of Mediterranean cuisine with our zesty lemon herb quinoa salad topped with creamy avocado and tangy feta.
Equipment
- Medium Pot (For cooking the quinoa.)
- Cutting Board (For chopping vegetables and herbs.)
- Knife (For slicing avocados and other ingredients.)
- Mixing Bowl (For combining all the salad ingredients.)
- Measuring cups/spoons (For measuring quinoa, olive oil, and lemon juice.)
- Serving Bowl (For presenting the salad.)
Ingredients
- 1 cup quinoa
- 2 cup water or vegetable broth
- 1 avocado ripe, diced
- 1 cup cherry tomatoes halved
- ½ cup feta cheese crumbled
- ¼ cup **parsley** fresh, chopped
- ¼ cup **basil** fresh, chopped
- 1 lemon zest and juice
- 3 tbsp olive oil
- salt and pepper to taste
Instructions
- Rinse and Cook QuinoaBegin by rinsing 1 cup of quinoa under cold water in a fine-mesh strainer. This step is essential for removing the saponin coating, which can give quinoa a bitter taste.Did you know that quinoa benefits include being a complete protein and gluten-free? It's a nutritional powerhouse!Once rinsed, transfer the quinoa to a medium saucepan and add 2 cups of water or vegetable broth. You're aiming for a 1:2 ratio of quinoa to liquid.Bring the mixture to a boil over medium-high heat. Can you hear that sizzle? It's the sound of culinary magic in the making!Now, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. During this time, the quinoa will absorb the liquid and become fluffy.Different quinoa varieties may have slightly different cooking times, so keep an eye on it. White quinoa cooks the fastest, while red and black varieties might need a few extra minutes.How will you know it's done? The quinoa should be tender, and you'll see tiny spirals (the germ) separating from the seeds.
- Prepare Lemon Herb DressingWhile the quinoa is cooking, you'll want to whip up the zesty lemon herb dressing that'll give this salad its signature flavor. Grab a small bowl and start by zesting your lemon – this'll infuse the dressing with bright, citrusy notes. Did you know that lemon zest packs a more intense flavor punch than juice alone? It's true!Now, squeeze the juice from that same lemon into the bowl. You're not just adding tang; you're also boosting your vitamin C intake. Drizzle in the olive oil, which helps your body absorb all those fantastic herb benefits.Speaking of herbs, finely chop your parsley and basil. These aren't just for show – they're packed with antioxidants and add depth to your dressing.Whisk everything together, seasoning with salt and pepper to taste. Don't be shy with the pepper; it'll complement the lemon beautifully. Give it a taste – does it make your taste buds dance? If not, adjust the flavors until it's just right.
- Fluff and Cool QuinoaPatience is key when it comes to perfectly cooked quinoa. Once your quinoa has absorbed all the liquid and the timer's gone off, resist the urge to dig in immediately. Instead, let it sit, covered, for about 5 minutes. This resting period allows the quinoa to continue steaming, ensuring each grain reaches its full, fluffy potential.Now, it's time to fluff! Grab a fork and gently separate the grains, paying attention to the quinoa's texture. You're aiming for light and airy, not clumpy or mushy. As you fluff, you'll notice the quinoa's distinctive spiral-shaped germ separating from the seed.But what about cooling methods? You've got options! For a quick cool-down, spread the quinoa on a baking sheet in a thin layer. This increases surface area, allowing heat to dissipate faster.Alternatively, transfer it to a bowl and pop it in the fridge for 15-20 minutes. Whichever method you choose, remember that room temperature quinoa is ideal for salads. It'll soak up your zesty lemon herb dressing without becoming soggy.Ready to take your quinoa game to the next level?
- Chop Vegetables and HerbsAlong with preparing the quinoa, it's time to chop your vegetables and herbs.Let's plunge into some vegetable chopping techniques and herb preparation tips that'll elevate your salad game. First, grab your cherry tomatoes and slice them in half. You'll want to use a sharp knife for precision and safety.For the avocado, cut it lengthwise around the pit, twist to separate, and carefully remove the pit. Score the flesh in a grid pattern, then scoop it out with a spoon.Now, let's tackle those herbs. Ever wondered why some people's herb game is next level? It's all in the technique! For parsley and basil, gather the leaves in a tight bunch, then use a rocking motion with your knife to create fine, even pieces.This method, called chiffonade for basil, prevents bruising and preserves flavor. Remember, sharp knives are your best friends here – they'll make your prep work a breeze and keep those herbs looking fresh.Ready to put these skills to the test? Your salad's about to get a serious upgrade!
- Assemble Salad IngredientsNow that your quinoa's cooked and your veggies are prepped, it's time to bring everything together. In a large bowl, combine the fluffy quinoa with your diced avocado, halved cherry tomatoes, and crumbled feta.Don't forget to add those fragrant herbs you've chopped – the parsley and basil will infuse your salad with fresh Mediterranean flavors. As you mix, consider how you might customize this dish. What salad variations could you create? Perhaps you'd like to add some crunchy cucumber or sweet bell peppers?When it comes to ingredient sourcing, quality matters. Have you thought about using locally grown produce or organic quinoa? These choices can elevate your salad's taste and nutritional value.As you assemble, take care not to overmix – you want to keep those avocado chunks intact. Why not experiment with different types of feta or even swap it for goat cheese? Remember, this salad is your canvas.How will you make it uniquely yours? With each ingredient you add, you're creating a harmonious blend of textures and flavors that'll dance on your palate.
- Toss and Serve ImmediatelyWith all your ingredients assembled, it's time to dress and serve your vibrant quinoa salad. Drizzle the zesty lemon dressing over the colorful mix, ensuring every component gets a fair share.Now, here's where your toss technique comes into play. Gently fold the ingredients together using two large spoons or your hands, if you prefer. The key is to distribute the dressing evenly without bruising the delicate herbs or mashing the avocado. Aim for a light, airy toss that respects the integrity of each ingredient.Ready to plate? Consider your serving suggestions carefully. You could opt for a large, shallow bowl to showcase the salad's vibrant colors, or individual portions for a more refined presentation.Don't forget to garnish with a sprinkle of extra feta or a few herb leaves for that final touch. Wondering about temperature? This versatile dish shines at room temperature, allowing the flavors to meld perfectly. But if you're in a rush, it's equally delightful served immediately.
Nutrition
Calories: 396kcalCarbohydrates: 37gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 17mgSodium: 232mgPotassium: 638mgFiber: 8gSugar: 2gVitamin A: 742IUVitamin C: 33mgCalcium: 141mgIron: 3mg