Ring-Inspired Mediterranean Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant quinoa salad bursting with sun-soaked tomatoes, crisp cucumbers, and zesty lemon dressing, perfect for a light yet satisfying meal. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs quinoa, medium cherry tomatoes, large 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 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 quinoa
• 12 medium cherry tomatoes
• 1 large cucumber
• 1 small red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until the water runs clear. 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 tender.
2. Step 2: While quinoa cooks, dice 12 cherry tomatoes into 1/2-inch cubes. Slice 1 large cucumber into 1/4-inch rounds and finely chop 1 small red onion.
3. Step 3: In a large bowl, toss quinoa, tomatoes, cucumber, and onion. Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 cup chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Pour dressing over the salad and mix until evenly coated.
4. Step 4: Let salad sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.