Gmail-Inspired Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant grain salad packed with fresh herbs and citrus, inspired by the inbox of a well-organized chef's pantry. This mediterranean-inspired salads (gluten-free) ready in about 40 minutes pairs quinoa, cherry tomatoes, medium 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 320 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
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 1/2 cup kalamata olives
• 1/4 cup red onion
• 1/4 cup fresh parsley
• 1 lemon
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then cook in 2 cups water for 15 minutes until tender and water is absorbed; fluff with a fork and let cool completely.
2. Step 2: Dice 1 medium cucumber into 1/4-inch cubes, halve 1.5 cups cherry tomatoes, and finely chop 1/4 cup red onion; combine in a large bowl with 1/2 cup kalamata olives and 1/4 cup fresh parsley.
3. Step 3: Zest 1 lemon and squeeze 2 tbsp juice into a small bowl, then whisk in 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified; pour over quinoa and vegetable mixture, tossing gently until evenly coated.
4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving, checking and stirring once to redistribute oil.