Lauingen Danube Herb Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, herb-infused quinoa salad with seasonal vegetables and lemon-tahini dressing, designed for quick refueling after a cycling adventure. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs quinoa, cherry tomatoes, medium cucumber 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 350 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 cup cherry tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 1/4 cup fresh parsley
• 1 tbsp fresh dill
• 1 lemon
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup uncooked quinoa under cold water until the water runs clear, then combine with 2 cups water and 1/4 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
2. Step 2: Cut 1 medium cucumber into 1/2-inch dice, halve 1 cup cherry tomatoes, and finely chop 1/4 cup red onion. Transfer to a large bowl and add 1/4 cup chopped fresh parsley and 1 tablespoon chopped fresh dill, then toss gently.
3. Step 3: Zest and juice 1 lemon, then whisk with 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Pour over the cooled quinoa and vegetable mixture, then toss until evenly coated and chilled for 10 minutes.