Budget-Friendly Quinoa Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A light and vibrant salad packed with protein-rich quinoa and fresh vegetables, dressed in a zesty lemon-tahini sauce for a flavorful, affordable meal. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes blends quinoa, pint cherry tomatoes, medium cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pint cherry tomatoes
• 1 medium cucumber
• 1 small red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: While quinoa cooks, dice 1 medium cucumber into 1/2-inch cubes. Halve 1 pint cherry tomatoes and thinly slice 1 small red onion.
3. Step 3: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp tahini, 1 tsp salt, and 1/2 tsp black pepper until smooth. Add the cucumber, tomatoes, and onion; toss to coat.
4. Step 4: Fold in the cooked quinoa. Serve chilled or at room temperature.