Crisp-Fried Quinoa Salad with Lemon-Mint Dressing
A vibrant, texturally balanced salad featuring perfectly crisped quinoa and a bright herb dressing that highlights seasonal produce. This Mediterranean-inspired salad recipe (gluten-free), ready in about 45 minutes, pairs quinoa, olive oil, cherry tomatoes 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 420 calories and feeds 2, 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
- 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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.
- 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.
- Step 3: Chop cherry tomatoes and cucumber into 1cm cubes. Finely chop mint leaves. Zest and juice lemon into a small bowl.
- 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.
- 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.
