Lemon-Garlic Quinoa Salad with Wild Greens

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

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 recipe (vegetarian), ready in about 25 minutes, pairs 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 rice, quinoa, or a quick salad. 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, rinsed quinoa
• 2 cups water
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 minced garlic cloves
• 4 cups mixed wild greens (or baby spinach/arugula)
• 1 cup halved cherry tomatoes
• 1 medium, diced cucumber
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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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.