Lemon-Garlic Quinoa Salad with Regional Wild Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing quinoa salad tossed with lemon-garlic dressing and a mix of wild greens reflecting the local flora of regional parks. This mediterranean-inspired gluten free (gluten free, vegetarian) ready in about 25 minutes pairs rinsed quinoa, water, olive oil 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. 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: Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  3. Step 3: In a large mixing bowl, combine the cooled quinoa, 4 cups mixed wild greens, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 2 tbsp chopped fresh parsley.
  4. Step 4: Pour the lemon-garlic dressing over the salad and toss gently until all ingredients are evenly coated. Serve chilled or at room temperature.

Frequently asked questions

How long does Lemon-Garlic Quinoa Salad with Regional Wild Greens take to make?

Total time is about 25 minutes (10 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 Lemon-Garlic Quinoa Salad with Regional Wild Greens?

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 Lemon-Garlic Quinoa Salad with Regional Wild Greens?

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 Lemon-Garlic Quinoa Salad with Regional Wild Greens 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 Lemon-Garlic Quinoa Salad with Regional Wild Greens gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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