Citrus and Basil Quinoa Salad with Cherry Tomatoes
A vibrant quinoa salad tossed with juicy cherry tomatoes, fresh basil, and a tangy citrus dressing for a revitalizing meal or side. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs (uncooked) 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 220 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 (uncooked) quinoa
- 2 cups water
- 1 1/2 cups halved cherry tomatoes
- 1/3 cup chopped fresh basil leaves
- 3 tbsp freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- Step 2: Fluff the cooked quinoa with a fork and transfer to a large bowl to cool to room temperature.
- Step 3: In a small bowl, whisk together 3 tablespoons freshly squeezed orange juice, 2 tablespoons freshly squeezed lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until emulsified.
- Step 4: Add 1 1/2 cups halved cherry tomatoes and 1/3 cup chopped fresh basil leaves to the cooled quinoa, then pour the citrus dressing over the salad. Toss gently to combine all ingredients evenly.
- Step 5: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the salad to feel refreshingly cool.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus and Basil Quinoa Salad with Cherry Tomatoes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus and Basil Quinoa Salad with Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) quinoa from drying out.
Can I substitute ingredients in Citrus and Basil Quinoa Salad with Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus and Basil Quinoa Salad with Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus and Basil Quinoa Salad with Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
