Continuing Competency Quinoa Salad
A vibrant, nutrient-packed salad with fluffy quinoa, crisp vegetables, and a zesty lemon-tahini dressing for a refreshing lunch or side dish. This mediterranean-inspired vegetarian (vegan-friendly) ready in about 30 minutes pairs rinsed quinoa, water, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, diced cucumber
- 1/2 cup, thinly sliced red onion
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tsp honey
- 1/4 tsp salt
- pinch pepper
Instructions
- 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 fluffy.
- Step 2: Fluff quinoa with a fork, transfer to a large bowl, and let cool completely (about 20 minutes).
- Step 3: Add 1 cup halved cherry tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, 1/4 cup chopped parsley, and 1/4 cup chopped mint to the cooled quinoa.
- Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp tahini, 1 tbsp olive oil, 1 tsp honey, 1/4 tsp salt, and a pinch of pepper until smooth and emulsified.
- Step 5: Pour dressing over quinoa mixture and toss gently until evenly coated.
- Step 6: Chill for at least 30 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Continuing Competency Quinoa Salad take to make?
Total time is about 30 minutes (15 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 Continuing Competency Quinoa Salad?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Continuing Competency Quinoa Salad?
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 Continuing Competency Quinoa Salad 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 Continuing Competency Quinoa Salad vegan-friendly?
Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
