Calcen Crunchy Seed & Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing, nutrient-packed salad with toasted seeds, fluffy quinoa, and a zesty lemon vinaigrette for satisfying crunch. This mediterranean-inspired salads ready in about 30 minutes pairs rinsed quinoa, water, pumpkin seeds 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, rinsed quinoa
• 1 3/4 cups water
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup, chopped walnuts
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, finely diced red onion
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups mixed greens

Instructions

1. Step 1: In a medium saucepan, bring 1 cup rinsed quinoa and 1 3/4 cups water to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, toast 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, and 1/4 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
3. Step 3: In a large bowl, combine 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; mix well.
4. Step 4: Add cooked quinoa and toasted seeds to the bowl, toss with 2 cups mixed greens, and serve immediately.