Citrus-Infused Quinoa Salad with Mint and Cucumber
A bright and rejuvenating quinoa salad tossed with fresh cucumber, mint, and a zesty citrus dressing that invigorates the palate. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 30 minutes pairs quinoa, water, finely chopped fresh mint leaves 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 quinoa
- 2 cups water
- 1 medium, diced into 1/4-inch cubes cucumber
- 1/4 cup, finely chopped fresh mint leaves
- 1/4 cup, freshly squeezed orange juice
- 2 tbsp, freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa under cold water until water runs clear to remove bitterness. Combine rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to a simmer and cover. Cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
- Step 2: While quinoa cooks, dice 1 medium cucumber into 1/4-inch cubes and finely chop 1/4 cup fresh mint leaves; set aside.
- Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing is emulsified and bright.
- Step 4: Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Add the diced cucumber and chopped mint to the quinoa.
- Step 5: Pour the citrus dressing over the quinoa mixture and toss gently until everything is evenly coated. Chill for 15 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Citrus-Infused Quinoa Salad with Mint and Cucumber take to make?
Total time is about 30 minutes (10 min prep + 20 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-Infused Quinoa Salad with Mint and Cucumber?
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 quinoa from drying out.
Can I substitute ingredients in Citrus-Infused Quinoa Salad with Mint and Cucumber?
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-Infused Quinoa Salad with Mint and Cucumber 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-Infused Quinoa Salad with Mint and Cucumber vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
