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Lemon Herb Quinoa Salad Fresh and Flavorful Dish

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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 crisp cucumber, diced - 1 bell pepper of any color, diced - 1/4 red onion, finely minced - 1/2 cup fresh parsley, coarsely chopped - 1/2 cup fresh mint, coarsely chopped - Juice of 1 large lemon (about 1/4 cup) - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste The star of this dish is quinoa. It is a superfood packed with protein. You will want to rinse it well before cooking. This removes any bitterness. Next, fresh vegetables add a crunchy texture. I love using cherry tomatoes, cucumbers, and bell peppers. They bring bright colors and great taste. Herbs are key in this salad. Fresh parsley and mint give it a vibrant flavor. The dressing components include fresh lemon juice and olive oil. This combination brightens the dish and keeps it light. - Crumbled feta cheese (optional, for a delightful garnish) If you want to add a creamy touch, try feta cheese. It provides a nice, tangy kick. It also looks great on top. - Medium saucepan - Mixing bowl - Fork for fluffing quinoa You will need a medium saucepan for cooking quinoa. A mixing bowl is perfect for combining all the fresh ingredients. A fork helps fluff the quinoa, making it light and airy. These tools make the process easy and fun! {{ingredient_image_2}} To start, rinse 1 cup of quinoa under cold water. Rinsing removes the bitter coating. Then, in a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth or water. Turn the heat to medium-high until it boils. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After 15 minutes, take the pot off the heat but keep it covered for another 5 minutes. This resting time helps the quinoa to become even fluffier. After that, use a fork to fluff the quinoa and set it aside to cool. While the quinoa cools, it's time to prep the veggies. Chop 1 cup of cherry tomatoes in half, dice 1 crisp cucumber, and chop 1 bell pepper. For extra flavor, finely mince 1/4 of a red onion. In a large bowl, mix all these vegetables together. Next, add 1/2 cup of fresh parsley and 1/2 cup of fresh mint. Mixing in these herbs adds a lovely aroma and taste to the salad. Once the herbs and veggies are well combined, it's time to add the quinoa. Pour the cooled quinoa into the bowl and mix everything together gently. Now for the fun part—dressing the salad! Squeeze the juice from 1 large lemon into the bowl. This gives the salad a bright, zesty flavor. Then, drizzle in 3 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Finally, toss the salad carefully to coat all the ingredients with the dressing. If you want a tangy kick, sprinkle crumbled feta cheese on top before serving. This salad is ready to impress your family and friends! To start, rinse the quinoa well. This step removes the bitter coating called saponin. Next, use two cups of vegetable broth or water for each cup of quinoa. This ratio helps avoid mushy quinoa. After boiling, turn the heat down to simmer. Cover the pot tightly and let it cook for about 15 minutes. You want all the liquid absorbed. Once cooked, remove the pot from heat. Let it sit for five minutes. Then, fluff it gently with a fork. This will keep it light and airy. To boost the taste, you can change up the seasonings. Try adding garlic powder, cumin, or even chili flakes. Mix and match spices to find your favorite flavor. Fresh herbs are key to making the salad bright. I recommend adding parsley and mint for a fresh kick. You could also use basil or cilantro. Just chop them coarsely before mixing them in. This adds color and vibrancy to your dish. Serving the salad in a large, beautiful bowl makes it look more appealing. Use a bowl that contrasts with the salad colors. This will make the dish stand out. For a lovely touch, add fresh lemon slices around the edges. A few sprigs of parsley on top can elevate the look. These simple garnishes create an inviting display that draws people in. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Let It Cool: Allow the quinoa to cool completely before mixing it with the vegetables to maintain their crispness and vibrant colors. Fresh Herbs Matter: Using fresh herbs like parsley and mint elevates the flavor profile of the salad significantly compared to dried herbs. Customize Your Veggies: Feel free to swap out or add other vegetables based on your preference or seasonal availability for a personalized touch. {{image_4}} You can change this salad with the seasons. In spring, add fresh peas or asparagus. These veggies bring a bright taste and nice crunch. In summer, try adding diced peaches or strawberries. The fruit adds sweetness and pairs well with lemon. To make your salad more filling, add protein. Chickpeas or black beans work great. They offer a creamy texture and boost nutrition. If you like meat, grilled chicken or shrimp can also fit nicely. They add flavor and make the dish hearty. This salad can fit many diets. If you want a vegan version, skip the feta cheese. You still get great taste with just veggies and herbs. If you need gluten-free options, quinoa is safe for you. Just make sure no gluten is added in your dressing. This way, everyone can enjoy a flavorful meal. To keep your Lemon Herb Quinoa Salad fresh, store it in an airtight container. This helps seal in flavors and moisture. Place it in the fridge right after serving. If you want to freeze it, use a freezer-safe container. Be sure to leave some space for expansion. The salad lasts about 3 to 5 days in the fridge. After that, it starts to lose its taste and texture. Look for signs of spoilage like a sour smell or slimy vegetables. If you see these, it's best to toss it. If you want to reheat the salad, do it gently. Place it in a pan over low heat. Stir often and add a little water if it seems dry. You can also enjoy it cold, as the fresh flavors shine through! Yes, you can make this salad ahead of time. It tastes even better after sitting. The flavors blend well when chilled. Store it in an airtight container in the fridge. It should stay fresh for about three days. Just remember to stir it before serving. Yes, this salad is gluten-free. Quinoa is a gluten-free grain. It is a great option for those with gluten sensitivities. Always check any added ingredients, like feta cheese, to ensure they are gluten-free too. Absolutely! You can swap ingredients as needed. If you don’t have cherry tomatoes, use regular ones. No parsley? Try cilantro instead. You can even mix in different veggies like carrots or bell peppers. The salad remains tasty with your preferred ingredients. To make this salad more filling, add protein sources. Chickpeas or black beans work great. Grilled chicken or shrimp adds heartiness too. You can also toss in some avocado for healthy fats. These additions will keep you satisfied longer. Pair this salad with grilled meats or fish for a complete meal. It also goes well with roasted vegetables. You can serve it as a side dish or a main dish. Enjoy it at picnics, barbecues, or light lunches. This Lemon Herb Quinoa Salad is simple yet packed with flavor. We explored the main ingredients, tips for cooking quinoa, and ways to enhance the dish. You learned about adding seasonal veggies and proteins for variations, plus easy storage tips. Overall, this salad is versatile and enjoyable. It’s perfect for meals at home or gatherings. You can customize it to fit your taste. Make it your own and enjoy healthy eating!

WANT TO SAVE THIS RECIPE?

Looking for a fresh and flavorful dish that’s easy to make? The Lemon Herb Quinoa Salad is your answer! It’s packed with vibrant veggies, zesty herbs, and a bright dressing that brings everything together. Whether you want a light meal or a side, this salad is versatile and delightful. Let me show you how to whip up this tasty treat step by step!

Why I Love This Recipe

  1. Fresh and Vibrant: This salad is bursting with fresh flavors and colors, making it a feast for the eyes as well as the palate.
  2. Healthy and Nutritious: With quinoa as the base, this dish is packed with protein, fiber, and essential nutrients, perfect for a wholesome meal.
  3. Quick and Easy: In just 30 minutes, you can whip up this delicious salad, making it a great option for busy weeknight dinners.
  4. Versatile and Customizable: This recipe allows you to swap in your favorite veggies or add proteins, making it adaptable to your taste preferences.

Ingredients

Main Ingredients for Lemon Herb Quinoa Salad

– 1 cup quinoa, thoroughly rinsed

– 2 cups vegetable broth or water

– 1 cup cherry tomatoes, halved

– 1 crisp cucumber, diced

– 1 bell pepper of any color, diced

– 1/4 red onion, finely minced

– 1/2 cup fresh parsley, coarsely chopped

– 1/2 cup fresh mint, coarsely chopped

– Juice of 1 large lemon (about 1/4 cup)

– 3 tablespoons extra virgin olive oil

– Salt and freshly ground black pepper, to taste

The star of this dish is quinoa. It is a superfood packed with protein. You will want to rinse it well before cooking. This removes any bitterness. Next, fresh vegetables add a crunchy texture. I love using cherry tomatoes, cucumbers, and bell peppers. They bring bright colors and great taste.

Herbs are key in this salad. Fresh parsley and mint give it a vibrant flavor. The dressing components include fresh lemon juice and olive oil. This combination brightens the dish and keeps it light.

Optional Ingredients

– Crumbled feta cheese (optional, for a delightful garnish)

If you want to add a creamy touch, try feta cheese. It provides a nice, tangy kick. It also looks great on top.

Equipment Needed

– Medium saucepan

– Mixing bowl

– Fork for fluffing quinoa

You will need a medium saucepan for cooking quinoa. A mixing bowl is perfect for combining all the fresh ingredients. A fork helps fluff the quinoa, making it light and airy. These tools make the process easy and fun!

Step-by-Step Instructions

Cooking the Quinoa

To start, rinse 1 cup of quinoa under cold water. Rinsing removes the bitter coating. Then, in a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth or water. Turn the heat to medium-high until it boils.

Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After 15 minutes, take the pot off the heat but keep it covered for another 5 minutes. This resting time helps the quinoa to become even fluffier. After that, use a fork to fluff the quinoa and set it aside to cool.

Preparing the Salad Mix

While the quinoa cools, it’s time to prep the veggies. Chop 1 cup of cherry tomatoes in half, dice 1 crisp cucumber, and chop 1 bell pepper. For extra flavor, finely mince 1/4 of a red onion. In a large bowl, mix all these vegetables together.

Next, add 1/2 cup of fresh parsley and 1/2 cup of fresh mint. Mixing in these herbs adds a lovely aroma and taste to the salad. Once the herbs and veggies are well combined, it’s time to add the quinoa. Pour the cooled quinoa into the bowl and mix everything together gently.

Dressing the Salad

Now for the fun part—dressing the salad! Squeeze the juice from 1 large lemon into the bowl. This gives the salad a bright, zesty flavor. Then, drizzle in 3 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper to taste.

Finally, toss the salad carefully to coat all the ingredients with the dressing. If you want a tangy kick, sprinkle crumbled feta cheese on top before serving. This salad is ready to impress your family and friends!

Tips & Tricks

How to Perfect Quinoa

To start, rinse the quinoa well. This step removes the bitter coating called saponin. Next, use two cups of vegetable broth or water for each cup of quinoa. This ratio helps avoid mushy quinoa.

After boiling, turn the heat down to simmer. Cover the pot tightly and let it cook for about 15 minutes. You want all the liquid absorbed. Once cooked, remove the pot from heat. Let it sit for five minutes. Then, fluff it gently with a fork. This will keep it light and airy.

Enhancing Flavor

To boost the taste, you can change up the seasonings. Try adding garlic powder, cumin, or even chili flakes. Mix and match spices to find your favorite flavor. Fresh herbs are key to making the salad bright.

I recommend adding parsley and mint for a fresh kick. You could also use basil or cilantro. Just chop them coarsely before mixing them in. This adds color and vibrancy to your dish.

Presentation Tips

Serving the salad in a large, beautiful bowl makes it look more appealing. Use a bowl that contrasts with the salad colors. This will make the dish stand out.

For a lovely touch, add fresh lemon slices around the edges. A few sprigs of parsley on top can elevate the look. These simple garnishes create an inviting display that draws people in.

Pro Tips

  1. Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
  2. Let It Cool: Allow the quinoa to cool completely before mixing it with the vegetables to maintain their crispness and vibrant colors.
  3. Fresh Herbs Matter: Using fresh herbs like parsley and mint elevates the flavor profile of the salad significantly compared to dried herbs.
  4. Customize Your Veggies: Feel free to swap out or add other vegetables based on your preference or seasonal availability for a personalized touch.

Variations

Seasonal Variations

You can change this salad with the seasons. In spring, add fresh peas or asparagus. These veggies bring a bright taste and nice crunch. In summer, try adding diced peaches or strawberries. The fruit adds sweetness and pairs well with lemon.

Protein Additions

To make your salad more filling, add protein. Chickpeas or black beans work great. They offer a creamy texture and boost nutrition. If you like meat, grilled chicken or shrimp can also fit nicely. They add flavor and make the dish hearty.

Dietary Adjustments

This salad can fit many diets. If you want a vegan version, skip the feta cheese. You still get great taste with just veggies and herbs. If you need gluten-free options, quinoa is safe for you. Just make sure no gluten is added in your dressing. This way, everyone can enjoy a flavorful meal.

Storage Info

Storing Leftovers

To keep your Lemon Herb Quinoa Salad fresh, store it in an airtight container. This helps seal in flavors and moisture. Place it in the fridge right after serving. If you want to freeze it, use a freezer-safe container. Be sure to leave some space for expansion.

Shelf Life

The salad lasts about 3 to 5 days in the fridge. After that, it starts to lose its taste and texture. Look for signs of spoilage like a sour smell or slimy vegetables. If you see these, it’s best to toss it.

Reheating Instructions

If you want to reheat the salad, do it gently. Place it in a pan over low heat. Stir often and add a little water if it seems dry. You can also enjoy it cold, as the fresh flavors shine through!

FAQs

Can I make Lemon Herb Quinoa Salad in advance?

Yes, you can make this salad ahead of time. It tastes even better after sitting. The flavors blend well when chilled. Store it in an airtight container in the fridge. It should stay fresh for about three days. Just remember to stir it before serving.

Is this salad gluten-free?

Yes, this salad is gluten-free. Quinoa is a gluten-free grain. It is a great option for those with gluten sensitivities. Always check any added ingredients, like feta cheese, to ensure they are gluten-free too.

Can I substitute ingredients based on availability?

Absolutely! You can swap ingredients as needed. If you don’t have cherry tomatoes, use regular ones. No parsley? Try cilantro instead. You can even mix in different veggies like carrots or bell peppers. The salad remains tasty with your preferred ingredients.

How can I make this salad more filling?

To make this salad more filling, add protein sources. Chickpeas or black beans work great. Grilled chicken or shrimp adds heartiness too. You can also toss in some avocado for healthy fats. These additions will keep you satisfied longer.

What to serve with Lemon Herb Quinoa Salad?

Pair this salad with grilled meats or fish for a complete meal. It also goes well with roasted vegetables. You can serve it as a side dish or a main dish. Enjoy it at picnics, barbecues, or light lunches.

This Lemon Herb Quinoa Salad is simple yet packed with flavor. We explored the main ingredients, tips for cooking quinoa, and ways to enhance the dish. You learned about adding seasonal veggies and proteins for variations, plus easy storage tips.

Overall, this salad is versatile and enjoyable. It’s perfect for meals at home or gatherings. You can customize it to fit your taste. Make it your own and enjoy healthy eatin

- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 crisp cucumber, diced - 1 bell pepper of any color, diced - 1/4 red onion, finely minced - 1/2 cup fresh parsley, coarsely chopped - 1/2 cup fresh mint, coarsely chopped - Juice of 1 large lemon (about 1/4 cup) - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste The star of this dish is quinoa. It is a superfood packed with protein. You will want to rinse it well before cooking. This removes any bitterness. Next, fresh vegetables add a crunchy texture. I love using cherry tomatoes, cucumbers, and bell peppers. They bring bright colors and great taste. Herbs are key in this salad. Fresh parsley and mint give it a vibrant flavor. The dressing components include fresh lemon juice and olive oil. This combination brightens the dish and keeps it light. - Crumbled feta cheese (optional, for a delightful garnish) If you want to add a creamy touch, try feta cheese. It provides a nice, tangy kick. It also looks great on top. - Medium saucepan - Mixing bowl - Fork for fluffing quinoa You will need a medium saucepan for cooking quinoa. A mixing bowl is perfect for combining all the fresh ingredients. A fork helps fluff the quinoa, making it light and airy. These tools make the process easy and fun! {{ingredient_image_2}} To start, rinse 1 cup of quinoa under cold water. Rinsing removes the bitter coating. Then, in a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth or water. Turn the heat to medium-high until it boils. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. After 15 minutes, take the pot off the heat but keep it covered for another 5 minutes. This resting time helps the quinoa to become even fluffier. After that, use a fork to fluff the quinoa and set it aside to cool. While the quinoa cools, it's time to prep the veggies. Chop 1 cup of cherry tomatoes in half, dice 1 crisp cucumber, and chop 1 bell pepper. For extra flavor, finely mince 1/4 of a red onion. In a large bowl, mix all these vegetables together. Next, add 1/2 cup of fresh parsley and 1/2 cup of fresh mint. Mixing in these herbs adds a lovely aroma and taste to the salad. Once the herbs and veggies are well combined, it's time to add the quinoa. Pour the cooled quinoa into the bowl and mix everything together gently. Now for the fun part—dressing the salad! Squeeze the juice from 1 large lemon into the bowl. This gives the salad a bright, zesty flavor. Then, drizzle in 3 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Finally, toss the salad carefully to coat all the ingredients with the dressing. If you want a tangy kick, sprinkle crumbled feta cheese on top before serving. This salad is ready to impress your family and friends! To start, rinse the quinoa well. This step removes the bitter coating called saponin. Next, use two cups of vegetable broth or water for each cup of quinoa. This ratio helps avoid mushy quinoa. After boiling, turn the heat down to simmer. Cover the pot tightly and let it cook for about 15 minutes. You want all the liquid absorbed. Once cooked, remove the pot from heat. Let it sit for five minutes. Then, fluff it gently with a fork. This will keep it light and airy. To boost the taste, you can change up the seasonings. Try adding garlic powder, cumin, or even chili flakes. Mix and match spices to find your favorite flavor. Fresh herbs are key to making the salad bright. I recommend adding parsley and mint for a fresh kick. You could also use basil or cilantro. Just chop them coarsely before mixing them in. This adds color and vibrancy to your dish. Serving the salad in a large, beautiful bowl makes it look more appealing. Use a bowl that contrasts with the salad colors. This will make the dish stand out. For a lovely touch, add fresh lemon slices around the edges. A few sprigs of parsley on top can elevate the look. These simple garnishes create an inviting display that draws people in. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Let It Cool: Allow the quinoa to cool completely before mixing it with the vegetables to maintain their crispness and vibrant colors. Fresh Herbs Matter: Using fresh herbs like parsley and mint elevates the flavor profile of the salad significantly compared to dried herbs. Customize Your Veggies: Feel free to swap out or add other vegetables based on your preference or seasonal availability for a personalized touch. {{image_4}} You can change this salad with the seasons. In spring, add fresh peas or asparagus. These veggies bring a bright taste and nice crunch. In summer, try adding diced peaches or strawberries. The fruit adds sweetness and pairs well with lemon. To make your salad more filling, add protein. Chickpeas or black beans work great. They offer a creamy texture and boost nutrition. If you like meat, grilled chicken or shrimp can also fit nicely. They add flavor and make the dish hearty. This salad can fit many diets. If you want a vegan version, skip the feta cheese. You still get great taste with just veggies and herbs. If you need gluten-free options, quinoa is safe for you. Just make sure no gluten is added in your dressing. This way, everyone can enjoy a flavorful meal. To keep your Lemon Herb Quinoa Salad fresh, store it in an airtight container. This helps seal in flavors and moisture. Place it in the fridge right after serving. If you want to freeze it, use a freezer-safe container. Be sure to leave some space for expansion. The salad lasts about 3 to 5 days in the fridge. After that, it starts to lose its taste and texture. Look for signs of spoilage like a sour smell or slimy vegetables. If you see these, it's best to toss it. If you want to reheat the salad, do it gently. Place it in a pan over low heat. Stir often and add a little water if it seems dry. You can also enjoy it cold, as the fresh flavors shine through! Yes, you can make this salad ahead of time. It tastes even better after sitting. The flavors blend well when chilled. Store it in an airtight container in the fridge. It should stay fresh for about three days. Just remember to stir it before serving. Yes, this salad is gluten-free. Quinoa is a gluten-free grain. It is a great option for those with gluten sensitivities. Always check any added ingredients, like feta cheese, to ensure they are gluten-free too. Absolutely! You can swap ingredients as needed. If you don’t have cherry tomatoes, use regular ones. No parsley? Try cilantro instead. You can even mix in different veggies like carrots or bell peppers. The salad remains tasty with your preferred ingredients. To make this salad more filling, add protein sources. Chickpeas or black beans work great. Grilled chicken or shrimp adds heartiness too. You can also toss in some avocado for healthy fats. These additions will keep you satisfied longer. Pair this salad with grilled meats or fish for a complete meal. It also goes well with roasted vegetables. You can serve it as a side dish or a main dish. Enjoy it at picnics, barbecues, or light lunches. This Lemon Herb Quinoa Salad is simple yet packed with flavor. We explored the main ingredients, tips for cooking quinoa, and ways to enhance the dish. You learned about adding seasonal veggies and proteins for variations, plus easy storage tips. Overall, this salad is versatile and enjoyable. It’s perfect for meals at home or gatherings. You can customize it to fit your taste. Make it your own and enjoy healthy eating!

Zesty Lemon Herb Quinoa Salad

A refreshing salad featuring quinoa, vibrant vegetables, and zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 unit crisp cucumber, diced
  • 1 unit bell pepper of any color, diced
  • 0.25 unit red onion, finely minced
  • 0.5 cup fresh parsley, coarsely chopped
  • 0.5 cup fresh mint, coarsely chopped
  • 1 large lemon, juiced (about 1/4 cup)
  • 3 tablespoons extra virgin olive oil
  • to taste unit salt and freshly ground black pepper
  • optional unit crumbled feta cheese, for garnish

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Place over medium-high heat and bring the mixture to a rolling boil.
  • Once boiling, lower the heat to a gentle simmer, cover the saucepan, and let it cook for approximately 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy and tender.
  • Remove the saucepan from the heat and allow it to sit, covered, for an additional 5 minutes. After resting, fluff the quinoa with a fork and set it aside to cool completely.
  • In a sizable mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely minced red onion, chopped parsley, and chopped mint. Stir gently to ensure an even distribution of ingredients.
  • Add the cooled quinoa to the vibrant bowl of vegetables, mixing thoroughly to combine all the ingredients.
  • Drizzle the fresh lemon juice and olive oil over the quinoa mixture. Season generously with salt and freshly ground black pepper to enhance the flavors.
  • Carefully toss the salad to ensure all components are well coated and harmoniously blended.
  • If using, sprinkle crumbled feta cheese generously over the top for a tangy finish before serving.

Notes

For an enticing presentation, serve the salad in a large, beautiful bowl. Garnish with extra lemon slices around the edges and a few fresh parsley sprigs on top.
Keyword healthy, quinoa, salad, vegetarian

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