Herb-Infused Colorful Quinoa Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A nourishing quinoa base topped with a vibrant vegetable spectrum and fragrant herb-infused dressing. This mediterranean-inspired salads (vegetarian, high-protein) ready in about 35 minutes pairs rinsed quinoa, water, chopped 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 300 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, rinsed quinoa
• 2 cups water
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely diced red onion

Instructions

1. Step 1: Bring quinoa and water to boil in medium saucepan, reduce heat to low, cover, and simmer 15 minutes until water absorbed.
2. Step 2: Fluff quinoa with fork and let cool 10 minutes.
3. Step 3: Whisk parsley, cilantro, olive oil, lemon juice, salt, and black pepper in small bowl until emulsified.
4. Step 4: Combine cooled quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion in large bowl.
5. Step 5: Drizzle herb oil over mixture and toss gently until evenly coated.