Make-Ahead Mediterranean Quinoa Salad with Fresh Herbs & Lemon Dressing

This salad always takes me back to the very first picnic I hosted in my tiny backyard. I wanted something light, fresh, and nourishing that everyone would enjoy — and my friend suggested trying quinoa. I had never used it much before, but I tossed it together with what I had on hand: juicy cherry tomatoes, crisp cucumber, fragrant herbs, and a zesty lemon dressing. It turned out so bright and flavorful that it quickly became my signature summer salad.

Now, this Mediterranean quinoa salad is my go-to for busy weeknight dinners, meal prep lunches, and potlucks. It’s naturally gluten-free, high in protein, and packed with veggies and fiber — the kind of dish that makes eating healthy feel effortless, even on hectic days. My family loves it too, especially since it stays fresh for days in the fridge.

Why Quinoa Is So Good for You

Quinoa is a complete plant-based protein, meaning it contains all nine essential amino acids your body needs — perfect for vegetarian or gluten-free diets. It’s rich in fiber, which supports healthy digestion and helps you feel full longer, making it ideal for weight control and sustained energy. Quinoa is also packed with magnesium, iron, and antioxidants that promote heart health and steady blood sugar levels, which makes it an excellent choice for busy families looking to eat balanced meals.

How to Cook Quinoa Perfectly:
Rinse quinoa well under cold water to remove its natural bitterness. Use a 1:2 ratio of quinoa to water, bring it to a boil, then simmer for about 15 minutes until the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork for light, fluffy grains — perfect for salads like this one.

Make-Ahead Mediterranean Quinoa Salad with Fresh Herbs & Lemon Dressing

This make-ahead Mediterranean quinoa salad blends fluffy quinoa with crisp cucumber, juicy cherry tomatoes, red onion, and aromatic herbs — all tossed in a refreshing lemon-olive oil dressing. It’s a high-protein, vegetarian, gluten-free salad that’s perfect for meal prep, summer picnics, or quick healthy lunches. Ready in just 30 minutes, it’s a bright, wholesome, and satisfying dish you’ll want to make on repeat.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling time 10 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course, Salad, To-Go

Cuisine: Mediterranean-inspired

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup quinoa uncooked
• 2 cups water
• 1/2 tsp salt
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1/4 red onion finely chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh mint chopped (optional)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp black pepper
• Salt to taste

Get ingredients with

Equipment

• 1 saucepan
• 1 cutting board
• 1 knife
• 1 large mixing bowl
• 1 spoon or salad tongs

Method

 

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa, water, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer covered for 12–15 minutes. Let it cool.
2. Fluff the cooled quinoa with a fork and transfer to a large mixing bowl.
3. Add cherry tomatoes, cucumber, red onion, parsley, and mint.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Pour dressing over the quinoa mixture and toss well.
6. Chill for 10–15 minutes or serve immediately.

Notes

• Storage: Keeps well in the fridge for up to 4 days.