Forum Greens Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing salad blending nutrient-packed quinoa, crisp greens, and a zesty lemon-tahini dressing — a tribute to the lively discussions of the Fresh Forums. This mediterranean-inspired salads ready in about 40 minutes pairs quinoa, mixed greens, cucumber 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 480 calories and feeds 4, 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
• 4 cups mixed greens
• 1 medium cucumber
• 1/4 cup thinly sliced red onion
• 1 lemon
• 3 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, combine with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Step 2: While quinoa cooks, dice 1 medium cucumber into 1/2-inch cubes. In a large bowl, add 4 cups mixed greens, 1/4 cup thinly sliced red onion, and the cucumber.
3. Step 3: In a small jar, whisk together 3 tbsp tahini, 2 tbsp olive oil, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Pour over the salad and toss to coat.
4. Step 4: Gently fold in the cooled quinoa. Let sit for 10 minutes before serving to allow flavors to meld.