Seed Exchange Summer Vegetable Quinoa Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

This colorful quinoa salad combines fresh summer vegetables with a lemon vinaigrette, making a nutritious and refreshing dish perfect for gardening enthusiasts. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs quinoa, water, 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 280 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 uncooked quinoa
• 2 cups water
• 1 cup halved cherry tomatoes
• 1 medium, diced cucumber
• 1 medium, diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine with 2 cups water in a medium saucepan, bring to boil over high heat, then reduce to low and simmer covered for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Transfer cooked quinoa to a large bowl and let cool to room temperature, about 10 minutes.
3. Step 3: Add 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley to the cooled quinoa.
4. Step 4: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: Pour dressing over the quinoa and vegetable mixture, tossing gently until everything is evenly coated. Chill for at least 30 minutes before serving to allow flavors to meld.