Camera Capture Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing, nutrient-packed salad with vibrant cherry tomatoes, cucumber, and a zesty lemon dressing, capturing garden-fresh flavors in every bite. This mediterranean-inspired salads (vegan) ready in about 30 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 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 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 and quinoa is tender.
2. Step 2: Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool completely.
3. Step 3: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh parsley.
4. Step 4: Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the dressing.
5. Step 5: Add the cooled quinoa to the vegetable mixture, pour dressing over, and toss gently until evenly coated and all ingredients are combined.