This salad always reminds me of the first picnic I hosted in my tiny backyard. I wanted something light, nutritious, and colorful, and my friend suggested trying quinoa. I tossed in what I had on hand, cherry tomatoes, cucumber, herbs, and the result was such a hit that it became my signature summer dish. It’s now my go-to for potlucks and quick weekday lunches.
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, and aromatic herbs—all tossed in a bright lemon-olive oil dressing. Naturally gluten-free and packed with protein and veggies, it’s the perfect light lunch, summer side dish, or meal-prep staple for busy households.
Ingredients
Equipment
Method
- 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.
- Fluff the cooled quinoa with a fork and transfer to a large mixing bowl.
- Add cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the quinoa mixture and toss well.
- Chill for 10–15 minutes or serve immediately.
Notes
- Storage: Keeps well in the fridge for up to 4 days.
