In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss gently to combine.
Add feta cheese and toasted nuts on top and gently mix or sprinkle as garnish.
Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.
Serving and Storage Tips:
Serve chilled or at room temperature as a side dish or a main course.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The lemon dressing may absorb into the salad, so stir gently before serving.
Great for picnics, potlucks, or meal prep lunches.
Variations:
Replace feta with goat cheese or omit for a vegan version.
Add cooked chickpeas or grilled chicken for extra protein.
Swap pine nuts for walnuts or pumpkin seeds for a different crunch.
Use lime juice instead of lemon for a twist in flavor.
FAQ:
Q: Can I use brown rice instead of quinoa?
A: Yes! Brown rice works well, but the cooking time will be longer (about 40-45 minutes).
Q: How can I make this salad gluten-free?
A: Quinoa is naturally gluten-free, but always check labels if you have severe allergies.
Q: Can I prepare this salad in advance?
A: Absolutely. Prepare it a few hours ahead or the day before for deeper flavor infusion.
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