Mediterranean Quinoa Salad
Fluffy quinoa tossed with cucumber, cherry tomatoes, and fresh herbs, dressed with lemon and olive oil. Ready in 20 minutes—a bright, protein-packed lunch.
- Total time
- 20 min
- Servings
- 4
- Calories
- 268
- Protein
- 8g
Ingredients
- 1 cup quinoa, uncooked
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- ½ cup fresh parsley or dill, chopped
- 1 whole lemon (zested + juiced)
- 3 tbsp olive oil
Instructions
- 1
Rinse quinoa under cold water 30 seconds. Add to a pot with 2 cups water.
- 2
Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
- 3
Remove from heat and let stand covered 5 minutes. Fluff with a fork.
- 4
Halve cherry tomatoes. Dice cucumber into 1/2-inch pieces.
- 5
Add warm quinoa to a large bowl with tomatoes, cucumber, and parsley.
- 6
Whisk together lemon juice, zest, olive oil, and a pinch of salt and pepper.
- 7
Pour dressing over salad and toss until evenly coated. Serve warm or chilled.
Tools you’ll need
- medium pot with lid
- colander
- cutting board
- chef's knife
- large bowl
- whisk
- microplane (for zest)
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