Lemon Basil Quinoa Salad with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright, revitalizing quinoa salad tossed with fresh lemon juice, aromatic basil, and juicy cherry tomatoes. This Mediterranean-inspired salad recipe (vegan, gluten free), ready in about 25 minutes, pairs quinoa, water, 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 220 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Transfer cooked quinoa to a large bowl and let cool to room temperature, about 20 minutes.
  3. Step 3: Add 1 cup halved cherry tomatoes, 1/3 cup chopped fresh basil leaves, and 1/2 medium diced cucumber to the cooled quinoa.
  4. Step 4: In a small bowl, whisk together 3 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Step 5: Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Chill for 10 minutes before serving for a stimulating fresh flavor.

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