Mediterranean Quinoa Salad with Asian Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant mix of quinoa, cucumbers, cherry tomatoes, and chickpeas tossed in a zesty ginger-lime dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 25 minutes pairs quinoa, cucumber, 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.

Ingredients

• 1 cup cooked quinoa
• 1 diced cucumber
• 1 cup cherry tomatoes
• 1/2 cup chickpeas
• 1 tbsp grated ginger
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions

1. Step 1: Bring 1 1/2 cups water to a gentle simmer in a medium saucepan over medium heat. Add 1 cup uncooked quinoa, stir to combine, reduce heat to low, cover, and let simmer for 15 minutes, or until the quinoa is tender and the water is fully absorbed, with the grains slightly fluffy and separated. Remove from heat and let rest, covered, for 5 minutes.
2. Step 2: While the quinoa cooks, prepare the vegetables: Dice 1 medium cucumber into 1/2-inch cubes, halve 1 cup cherry tomatoes, and rinse 1/2 cup canned chickpeas under cold water, draining thoroughly. Transfer the diced cucumber, halved tomatoes, and chickpeas to a large mixing bowl.
3. Step 3: Once the quinoa is ready, fluff it with a fork to separate the grains, then add it to the mixing bowl with the vegetables. Use a spatula to gently fold the quinoa into the vegetables until evenly combined, ensuring no clumps remain.
4. Step 4: In a small bowl, finely grate 1 tablespoon fresh ginger using a microplane or grater. Add 2 tablespoons freshly squeezed lime juice and 1 tablespoon extra virgin olive oil. Whisk vigorously for 30 seconds until the dressing emulsifies into a smooth, fragrant mixture with a slight froth on the surface.
5. Step 5: Pour the dressing over the quinoa salad, starting from the center and working outward to ensure even coating. Use tongs or a large spoon to toss the salad thoroughly, ensuring every grain of quinoa and piece of vegetable is lightly glazed with the dressing.
6. Step 6: Taste the salad and adjust seasoning if needed, then transfer to a serving dish. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld, then serve immediately, garnished with additional lime wedges or chopped parsley if desired.