Cabin Crew Quinoa Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A refreshing, protein-packed salad with quinoa, cucumbers, and a bright lemon dressing. This American-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs quinoa, water, 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 200 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
• 2 cups water
• 1/2 cucumber
• 1 cup cherry tomatoes
• 1/4 red onion
• 1 lemon
• 2 tbsp olive oil
• 2 tbsp fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Fluff quinoa with a fork and let cool to room temperature.
3. Step 3: In a large bowl, combine cooled quinoa, 1/2 diced cucumber, 1 cup halved cherry tomatoes, and 1/4 finely diced red onion.
4. Step 4: Whisk together 1 lemon (juiced and zested), 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper for the dressing.
5. Step 5: Pour dressing over salad and toss gently. Stir in 2 tbsp chopped fresh parsley just before serving.