Dandruff-Defying Quinoa Salad with Tea Tree Herb Vinaigrette

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant quinoa salad with a zesty herb dressing that channels the 'rejuvenated strands' concept, featuring parsley, rosemary, and lemon. This American-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs Quinoa, Cherry tomatoes, Fresh parsley 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 310 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

• 1 cup Quinoa
• 1 cup Cherry tomatoes
• 1/2 cup Fresh parsley
• 1 tsp Rosemary
• 3 tbsp Lemon juice
• 4 tbsp Olive oil
• 1/4 cup Red onion

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, then cook in 2 cups water until fluffy (about 15 minutes), then let cool completely.
2. Step 2: Finely chop 1/4 cup red onion and 1/2 cup fresh parsley, then mix with 1 tsp chopped rosemary in a small bowl.
3. Step 3: Whisk together 3 tbsp lemon juice, 4 tbsp olive oil, and the parsley-rosemary mixture until emulsified and fragrant.
4. Step 4: In a large bowl, combine cooled quinoa, 1 cup halved cherry tomatoes, and the red onion mixture.
5. Step 5: Pour the dressing over the salad and toss gently until all ingredients are evenly coated and the parsley is vibrant green.