Easy Quinoa Cucumber Tomato Salad

A light and refreshing quinoa cucumber tomato salad made with crisp cucumbers, juicy tomatoes, and fresh herbs. It’s easy to prep, packed with flavor, and perfect as a quick lunch or side dish!

Every summer, my garden produces way more cherry tomatoes than I know what to do with (alongside a few lonely carrots and peppers), so this quinoa cucumber tomato salad was born from that delicious abundance. It’s incredibly light and refreshing and super easy to prep.

I’ve been making some version of this on repeat for years because it pairs perfectly with protein for lunch. It’s one of those dishes you’ll never get bored of because it’s easy to customize. Enjoy it as is, over greens, or jazz it up with grilled chicken, olives, or feta for a Mediterranean vibe. This one’s a seasonal staple you’ll keep coming back to!

Ingredient Notes

• Quinoa – I recommend white quinoa for the lightest texture, but tricolor or red quinoa works too. Rinse it well before cooking to remove the bitter coating (saponins), and cook it in broth for extra flavor if you like.
• Extra virgin olive oil – Use a good-quality extra virgin olive oil for the best flavor and antioxidants. Cold-pressed and unrefined oils are always my go-to.
• Lemon juice – Freshly squeezed lemon juice brightens up the whole salad and adds that perfect tang.
• Garlic – You can mince this by hand or use a garlic press. Only have garlic powder on hand? Use 1/4 teaspoon in this recipe.
• Cherry tomatoes – Half or quarter these depending on your preference.
• Cucumber – I love using Persian or English cucumbers because they’re crisp and have fewer seeds. No need to peel unless you’re using a thicker-skinned variety.
• Cilantro – Freshly chopped cilantro ties everything together! If you’re not a cilantro fan, swap it for parsley or fresh basil for a different vibe.

See recipe card for full information on ingredients and quantities.

Variations

• Toss in sliced Kalamata olives, red onion, parsley, or feta cheese to turn it into a Mediterranean-style quinoa salad.
• Top it with chopped chicken, turkey, or canned tuna for a protein packed power bowl.
• Add some sliced avocado to give it a boost of nourishing fats.
• Serve it on a bed of arugula or spinach to make it a classic salad.

How to Make Quinoa Cucumber Tomato Salad

1. Cook: Rinse the quinoa under cold water in a fine mesh sieve. Place the quinoa and water in a medium saucepan. Bring the water to a boil, then reduce to a simmer. Cover and cook until the quinoa is tender and the water has been absorbed, about 10 to 15 minutes. Set aside to cool.
2. Whisk: Whisk together the olive oil, lemon juice, salt, pepper, and garlic in a small bowl.
3. Combine: In a large bowl, combine the quinoa, tomatoes, cucumber, and cilantro.
4. Toss: Pour the dressing over the quinoa mixture and toss to coat. Taste and add additional salt and pepper if needed. Serve immediately and enjoy!

Recipe Tips

• Don’t overcook the quinoa: When cooking the quinoa on the stove, check it at 10 minutes to prevent overcooking. It should be soft and fluffy.
• Use white quinoa: It has a mild flavor and cooks up quickly!
• Repurpose leftovers: This recipe is a great way to repurpose leftover quinoa. Just use three cups cooked quinoa in the recipe.
• Not into cilantro? Swap if for fresh basil or parsley.
• Season to taste: I prefer a little salt, but it’s also great without it! Just start with a pinch, and add more as needed.

FAQs

Meal Prep Lunches

I love eating quinoa salads with cucumber and tomato for lunch! It’s a solid base to sautéed meat or fish, and contains a nice boost of protein and fiber to keep you satiated.

For meal prep, just separate the quinoa salad into 4-6 individual airtight containers and store them in the fridge for up to 5 days. When you’re ready to eat, you can toss it with mixed greens like arugula or spinach, or top it with chopped chicken, turkey, or canned tuna for a high protein meal.

Storage

STORE: This recipe stores incredibly well in the fridge and leftovers taste great! In fact, once the quinoa, cucumbers, and tomatoes all meld together with the salad dressing, it tastes even better! Store any extra in the fridge in an airtight storage container for up to 5 days.

FREEZE: To freeze, let the salad cool completely, then place in an airtight storage container or freezer safe storage bag. It will keep in the freezer up to three months. Let it defrost in the refrigerator overnight.

More Salad Recipes

• Healthy Burger Bowl
• Santa Fe Salad
• High Protein Chicken Salad
• Honey Lime Dressing
• Avocado Cilantro Lime Dressing

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa