Description

This Quinoa and Celery Salad is a vibrant, protein-packed dish that’s perfect for a light lunch or as a flavorful side. Crisp celery, nutty quinoa, fresh herbs, and a zesty lemon dressing come together for a refreshing, nutritious salad that’s naturally gluten-free and vegetarian. Great for meal prep and picnics!

Ingredients

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Salad

1 cup quinoa, uncooked
2 cups water
1 1/2 cups celery, thinly sliced
1/2 cup cherry tomatoes, halved (optional)
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped (optional)

Lemon Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the quinoa: Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed (about 15 minutes). Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
Prepare the vegetables: While the quinoa is cooling, thinly slice 1 1/2 cups celery, halve the cherry tomatoes, finely chop 1/4 cup red onion, and chop the fresh parsley and dill.
Make the lemon dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
Assemble the salad: In a large salad bowl, combine the cooled quinoa, prepared celery, tomatoes, red onion, parsley, and dill. Toss gently to mix.
Add the dressing: Pour the lemon dressing over the salad. Toss thoroughly to ensure all the ingredients are coated.
Chill and serve: Let the salad sit in the refrigerator for at least 20 minutes to allow the flavors to meld. Serve cold or at room temperature.

Notes

For extra crunch, sprinkle in some toasted sunflower seeds or slivered almonds.
This salad keeps well in the fridge for up to 3 days and tastes even better after the flavors have mingled.
You can add feta cheese or chickpeas for a twist.
Use a mix of herbs for added freshness.

Nutrition

Serving Size: 1/4 of salad
Calories: 220
Sugar: 2g
Sodium: 330mg
Fat: 10g
Saturated Fat: 1.3g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg