Herb-Infused Quinoa Salad with Cherry Tomatoes and Cucumber
Fluffy quinoa tossed with ripe cherry tomatoes, cool cucumber, and a light herb dressing for a refreshing, nutrient-packed meal. This vegetarian-inspired salads (vegetarian) ready in about 30 minutes pairs rinsed quinoa, water, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 1 cup, halved cherry tomatoes
- 1/2, diced cucumber
- 1/4 cup, chopped fresh mint
- 1/4 cup, chopped fresh parsley
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- to taste salt
- to taste pepper
Instructions
- Step 1: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
- Step 2: In a large bowl, combine cooled quinoa, halved cherry tomatoes, and diced cucumber.
- Step 3: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour over quinoa mixture and toss gently until evenly coated.
- Step 4: Stir in chopped mint and parsley. Chill for 30 minutes before serving to let flavors meld.
Frequently asked questions
How long does Herb-Infused Quinoa Salad with Cherry Tomatoes and Cucumber 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 Herb-Infused Quinoa Salad with Cherry Tomatoes and Cucumber?
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 Herb-Infused Quinoa Salad with Cherry Tomatoes and Cucumber?
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 Herb-Infused Quinoa Salad with Cherry Tomatoes and Cucumber for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Herb-Infused Quinoa Salad with Cherry Tomatoes and Cucumber vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids asked for seconds! Even picky eaters loved the texture.
- ★★★★★
The herb infusion made the quinoa shine—perfect for summer lunches.
- ★★★★★
Loved it! So refreshing with the cherry tomatoes and cucumber.
