Seed Exchange Summer Vegetable Quinoa Salad
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 salads (vegetarian) ready in about 30 minutes pairs uncooked quinoa, water, halved 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
Instructions
- 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.
- Step 2: Transfer cooked quinoa to a large bowl and let cool to room temperature, about 10 minutes.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seed Exchange Summer Vegetable Quinoa Salad take to make?
Total time is about 30 minutes (15 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 Seed Exchange Summer 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 uncooked quinoa from drying out.
Can I substitute ingredients in Seed Exchange Summer 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 Seed Exchange Summer 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 Seed Exchange Summer Vegetable Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
