Texas-Style Quinoa Salad

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant and protein-packed salad featuring fluffy quinoa, fresh vegetables, and a zesty lime vinaigrette, perfect for a healthy lunch or dinner. This American-inspired salad recipe (vegetarian), ready in about 35 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 350 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
• 2 cups water
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 1/4 cup cilantro
• 1/4 cup parsley
• 1/4 cup feta cheese
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 1/4 cup crumbled feta cheese.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified. Pour the dressing over the salad and toss gently to combine.
4. Step 4: Gently fold in the cooled quinoa until evenly distributed. Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 days.