AirVenture Herb-Infused Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant quinoa salad with cherry tomatoes, cucumber, and fresh herbs, tossed in a lemon-Dijon vinaigrette for a light, refreshing meal. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs quinoa, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1.5 cups cherry tomatoes
• 1 cup cucumber
• 1/2 cup red onion
• 1/4 cup fresh parsley
• 2 tbsp fresh mint
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: Fluff quinoa with a fork and let cool to room temperature.
3. Step 3: Halve 1.5 cups cherry tomatoes and dice 1 cup cucumber. Thinly slice 1/2 cup red onion.
4. Step 4: Whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper for the dressing.
5. Step 5: In a large bowl, combine cooled quinoa, halved tomatoes, diced cucumber, and sliced onion. Add 1/4 cup chopped parsley and 2 tbsp chopped mint.
6. Step 6: Pour dressing over salad and toss gently until evenly coated.