Mediterranean Light Lemon and Herb Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A refreshing bowl of quinoa, cherry tomatoes, and cucumber tossed in a zesty lemon-herb dressing, perfect for a light lunch or dinner. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, pint 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 250 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
• 1 pint cherry tomatoes
• 1 medium cucumber
• 2 lemon
• 3 tbsp olive oil
• 1/4 cup fresh parsley
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. Step 2: Dice 1 medium cucumber into 1/2-inch cubes. Halve 1 pint cherry tomatoes. Finely chop 1/4 cup fresh parsley and mince 2 garlic cloves.
3. Step 3: In a large bowl, combine cooled quinoa, cucumber, and cherry tomatoes. In a small bowl, whisk 3 tbsp olive oil, juice of 2 lemons, chopped parsley, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Pour dressing over salad and toss to coat evenly.