Pumpkin Seed Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A refreshing salad with quinoa, toasted pumpkin seeds, and fresh vegetables, dressed in lemon vinaigrette. This american-inspired salads ready in about 15 minutes pairs cooked quinoa, pumpkin seeds, 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 180 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
• 1/2 cup pumpkin seeds
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber
• 1/4 cup red onion
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 cup cooled cooked quinoa, 1/2 cup toasted pumpkin seeds, 1/2 cup halved cherry tomatoes, 1/4 cup diced cucumber, and 1/4 cup finely diced red onion.
2. Step 2: In a small bowl, whisk 2 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour dressing over salad and toss gently until all ingredients are evenly coated. Serve immediately or chill for 30 minutes to enhance flavors.