Herb-Infused Quinoa Salad

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 recipe, ready in about 30 minutes, pairs quinoa, vegetable broth, 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

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Instructions

1. 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.
2. 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.
3. 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.