Citrus-Herb Quinoa Salad with Cucumber

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A refreshing, protein-packed salad featuring fluffy quinoa tossed with crisp cucumber, bright lemon, and fresh herbs. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs quinoa, chicken broth, 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
• 2 cups chicken broth
• 1 large cucumber
• 1 lemon
• 3 tbsp fresh dill
• 2 tbsp fresh parsley
• 3 tbsp olive oil
• 1/4 cup red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups chicken broth in a saucepan. Bring to a simmer over medium heat, cover, and cook for 15 minutes until liquid is absorbed and quinoa is tender.
2. Step 2: While quinoa cooks, finely chop 1 large cucumber (peeled and seeded), mince 1/4 cup red onion, and chop 3 tbsp fresh dill and 2 tbsp fresh parsley. Zest and juice 1 lemon.
3. Step 3: Fluff cooked quinoa with a fork, then toss while warm with 3 tbsp olive oil, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in cucumber, red onion, dill, and parsley until evenly distributed.