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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 40 minutes
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

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.
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