Citrus-Dressed Quinoa Salad with Cherry Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant, protein-packed salad featuring fluffy quinoa tossed in a zesty lemon-herb dressing with sun-ripened tomatoes and crisp vegetables. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs Quinoa, Cherry tomatoes, 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 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 Quinoa
• 1 cup Cherry tomatoes
• 1/2 cup Cucumber
• 1/4 cup Red onion
• 2 tbsp Fresh parsley
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until the water runs clear, then drain well. In a medium saucepan, bring 2 cups water and 1/4 tsp salt to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature.
2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup finely diced red onion. Add 2 tbsp chopped fresh parsley and toss gently.
3. Step 3: Whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified. Pour dressing over vegetable mixture and toss to coat. Add cooled quinoa and toss until evenly distributed.