Regional Garden Vegetable Quinoa Salad

By · Reviewed by AislePrompt Editorial · ·

A refreshing quinoa salad highlighting fresh regional garden vegetables tossed in a zesty lemon vinaigrette. This mediterranean-inspired vegetarian (gluten free) ready in about 35 minutes pairs quinoa, water, medium cucumber, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Transfer cooked quinoa to a large bowl and let cool for 10 minutes; meanwhile, dice 1 medium cucumber, 1 cup halved cherry tomatoes, 1 medium red bell pepper, and finely chop 1/4 cup red onion.
  3. Step 3: Add the diced vegetables, 1/3 cup chopped parsley, and 2 tbsp chopped mint to the cooled quinoa.
  4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  5. Step 5: Pour the lemon vinaigrette over the quinoa salad and toss gently until ingredients are evenly coated; serve chilled or at room temperature for a light regional-inspired dish.

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Frequently asked questions

How long does Regional Garden Vegetable Quinoa Salad take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Regional Garden Vegetable Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Regional Garden Vegetable Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Regional Garden Vegetable Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Regional Garden Vegetable Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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