Native Expression Lemon-Herb Quinoa Salad
A vibrant quinoa salad with bright lemon-herb dressing, featuring toasted pine nuts and sun-dried tomatoes for authentic Mediterranean depth. This mediterranean-inspired salads ready in about 35 minutes pairs quinoa, chicken stock, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups chicken stock
- 2 tbsp olive oil
- 1/4 cup sun-dried tomatoes
- 1/4 cup red onion
- 1/4 cup fresh parsley
- 2 tbsp fresh mint
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup pine nuts
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse quinoa thoroughly under cold water, then combine with 2 cups chicken stock in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool completely.
- Step 2: While quinoa cooks, toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring constantly. Transfer to a plate to cool.
- Step 3: Finely chop sun-dried tomatoes and red onion. Chop parsley and mint leaves finely. Combine with cooled quinoa, toasted pine nuts, 1 tsp lemon zest, and 2 tbsp lemon juice.
- Step 4: Whisk together 2 tbsp olive oil, 1/4 cup lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over quinoa mixture and toss gently to coat all ingredients.
- Step 5: Chill salad for at least 30 minutes before serving to allow flavors to meld. Adjust seasoning with additional salt or lemon juice if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Native Expression Lemon-Herb Quinoa Salad take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Native Expression Lemon-Herb Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Native Expression Lemon-Herb Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Native Expression Lemon-Herb Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Native Expression Lemon-Herb Quinoa Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
