Just Chatting Cucumber Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing, light salad with quinoa, cucumber, and cherry tomatoes, dressed in a lemony vinaigrette for a relaxed stream session. This american-inspired salads ready in about 25 minutes pairs quinoa, cucumber, cherry tomatoes 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 200 calories and feeds 2, 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
• 1/2 cucumber
• 1 cup cherry tomatoes
• 1/4 red onion
• 2 tbsp fresh parsley
• 1 lemon
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: Cook 1 cup uncooked quinoa in 2 cups water for 15 minutes until fluffy. Let cool to room temperature.
2. Step 2: In a large bowl, combine cooled quinoa, 1/2 diced cucumber, 1 cup halved cherry tomatoes, and 1/4 finely diced red onion.
3. Step 3: Whisk together 1 lemon juiced, 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: Pour dressing over salad and toss gently until evenly coated. Stir in 2 tbsp chopped parsley and serve chilled.