Lemon Herb quinoa salad
This fresh, anti-inflammatory quinoa salad, supports stable energy, digestion and liver detoxification. Rinsing the quinoa removes bitterness and improves taste, while softening the red onion with lemon and sea salt enhances flavour and gut tolerance. Fresh herbs and lemon zest lift the dish, making it light and full of flavour. Perfect as a side salad or a simple main alongside protein like chicken, steak or fish.
Why this meal works
Quinoa provides slow release energy and magnesium to support the nervous system.
Red onion supports detox pathways.
Parsley and mint provide liver support and can help reduce bloating and aids digestion.
Olive oil and lemon provides anti-inflammatory fats and digestive acid to enhance mineral absorption.
Lemon herb quinoa salad
Ingredients
serves 2
60g quinoa, well rinsed and cooked
1 small red onion, sliced into thin half moon slices
120g cherry tomatoes, quartered
1/2 cucumber or courgette, cubed
10g fresh parsley, finely chopped
5g fresh mint, finely chopped
2 tbsp olive oil
1-2 tbsp lemon juice
1/2 lemon zest
sea salt to season
Rinse the quinoa well under cold running water using a fine sieve until the water runs clear. Cook according to packet instructions, then allow to cool slightly.
Soften the red onion, by placing the thin slices in a bowl with the lemon juice and sea salt. Massage gently with your fingers and set aside for 5-10 minutes.
Assemble the salad by combining the cooked quinoa, softened red onion (including the lemon juice), vegetables, herbs and lemon zest in a large serving bowl.
Dress and finish by drizzling over the olive oil, tossing gently to combine. Allow to sit for 5-10 minutes to let the flavours develop
You can store the quinoa salad in an airtight container in the fridge. Keeps well for upto 3 days. Refresh with a small drizzle of olive oil or squeeze of lemon if needed.
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