Crisp-Fried Quinoa Salad with Lemon-Mint Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, texturally balanced salad featuring perfectly crisped quinoa and a bright herb dressing that highlights seasonal produce. This mediterranean-inspired salads (gluten-free) ready in about 45 minutes blends quinoa, olive oil, cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

• 120g quinoa
• 2 tbsp olive oil
• 150g cherry tomatoes
• 100g cucumber
• 15g fresh mint
• 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: Rinse quinoa thoroughly under cold water until water runs clear. Heat 2 tbsp olive oil in a medium skillet over medium-high heat, add quinoa, and toast for 3 minutes until golden and fragrant.
2. Step 2: Add 200ml water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let rest, covered, for 5 minutes.
3. Step 3: Chop cherry tomatoes and cucumber into 1cm cubes. Finely chop mint leaves. Zest and juice lemon into a small bowl.
4. Step 4: Whisk lemon zest, juice, 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/4 tsp sea salt, and a pinch of black pepper until emulsified.
5. Step 5: Fluff cooked quinoa with a fork, let cool for 10 minutes, then toss with tomatoes, cucumber, and mint. Drizzle with dressing and toss gently to coat.