Cilantro Lemon Quinoa Salad

5 from 6 votes

Zesty, hearty and incredibly easy to make, this Cilantro Lemon Quinoa Salad is the perfect make-ahead salad for spring and summer!

Prep Time10

Cook Time20

Additional Time15

Total Time45

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings: servings

Calories: 269kcal

Start by rising 1 cup of quinoa in a fine mesh strainer. Place the rinsed quinoa and 2 cups of vegetable broth into a sauce pan and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and allow the quinoa to cook for 15-20 minutes or until all of the vegetable broth has been absorbed. Remove the quinoa from the heat, cover the pat and allow it to sit for 5 more minutes. To finish, remove the lid and fluff the quinoa with a fork.
While the quinoa is cooking, prepare the lemon dressing by whisking all of the dressing ingredients together in a bowl. Set aside.
To assemble the salad, add the cherry tomatoes, chickpeas and cilantro to the quinoa and pour the lemon dressing over top. Stir well to combine. If possible, chill the quinoa salad in the fridge for about 15 minutes to an hour. Right before serving, add in the cubed avocado. Enjoy!

Thanks to the lemon juice in the dressing, this salad keeps beautifully for 5-7 days in the fridge.

Simply store it in the fridge in an airtight container.

However, since avocado can brown easily, I like to add the avocado right before serving and only add as much as needed.

This cilantro lemon quinoa salad tastes best when you let it sit in the fridge for 15 minutes to overnight before serving.