Mediterranean-Inspired Quinoa Salad with Lemon-Tahini Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant, protein-packed salad blending North African and Greek flavors with a zesty tahini dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 45 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 280 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.

Ingredients

• 1 cup quinoa
• 12 oz cherry tomatoes
• 1 medium cucumber
• 1 small red onion
• 1/2 cup kalamata olives
• 1/4 cup fresh parsley
• 2 medium lemon
• 3 tbsp tahini
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let cool.
2. Step 2: Dice 12 oz cherry tomatoes into 1/2-inch cubes. Grate 1 medium cucumber and 1 small red onion. Chop 1/4 cup parsley. Toss all with 1/2 cup kalamata olives.
3. Step 3: In a small bowl, whisk 3 tbsp tahini, 2 tbsp olive oil, juice of 2 lemons, 1 tsp salt, and 1/2 tsp black pepper until smooth. Drizzle over the salad and mix gently.