Husky Harvest Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant quinoa salad packed with local Pacific Northwest ingredients, inspired by the University of Washington's commitment to sustainability and innovation. This American-inspired quick recipe (vegetarian), ready in about 60 minutes, pairs quinoa, cherry tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 cup quinoa
12 medium, halved cherry tomatoes
1 small, diced red onion
1/2 cup, diced cucumber
1 lb, sliced grilled chicken breast
3 tbsp olive oil
2 tbsp lemon juice
1/4 cup, chopped fresh dill
1 tsp salt
1/2 tsp black pepper

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Equipment for this recipe

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Instructions

Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Step 2: In a large bowl, toss 12 halved cherry tomatoes, 1 diced red onion, 1/2 cup diced cucumber, and 1 lb sliced grilled chicken breast.
Step 3: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 cup chopped fresh dill, and 1/2 tsp black pepper. Pour dressing over salad and mix until coated.
Step 4: Let sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

Frequently asked questions

How long does Husky Harvest Quinoa Salad take to make?

Total time is about 60 minutes (20 min prep + 40 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 Husky Harvest Quinoa Salad?

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 quinoa from drying out.

Can I substitute ingredients in Husky Harvest Quinoa Salad?

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 Husky Harvest Quinoa Salad 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 Husky Harvest Quinoa Salad 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.