Denver Herb-Infused Quinoa Salad
A vibrant grain salad featuring garden-fresh herbs, cherry tomatoes, and cucumber, dressed in lemony vinaigrette for a refreshing side dish. This mediterranean-inspired vegetarian ready in about 30 minutes pairs rinsed quinoa, vegetable broth, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 calories and feeds 6, 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 vegetable broth
- 1 cup, halved cherry tomatoes
- 1/2 cup, diced cucumber
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a saucepan, combine 1 cup rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let cool for 10 minutes.
- Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/4 cup chopped parsley, and 1/4 cup chopped mint. Whisk 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Add cooled quinoa to the vegetable mixture and toss gently until fully combined. Chill for 30 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Herb-Infused 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 Denver Herb-Infused 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 Denver Herb-Infused 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 Denver Herb-Infused Quinoa Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Denver Herb-Infused Quinoa Salad?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
