Bug-Free Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A refreshing, protein-packed salad with quinoa, crisp vegetables, and bright herb dressing. This mediterranean-inspired salads ready in about 35 minutes pairs rinsed quinoa, water, halved cherry tomatoes 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 280 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, rinsed quinoa
• 2 cups water
• 1/2 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Remove from heat, let stand covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool to room temperature (about 15 minutes).
3. Step 3: Add 1/2 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely diced red onion, 1/4 cup chopped parsley, and 1/4 cup chopped mint to the cooled quinoa.
4. Step 4: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Pour over salad and toss gently to combine.
5. Step 5: Chill for at least 30 minutes before serving to allow flavors to meld.