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!
Prep: 5Cook: 20Total: 25 minutes
Servings: 6 1x
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- 1 ½ cups halved cherry tomatoes
- 1 large cucumber, seeds removed and chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- 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.
- Whisk: Whisk together the olive oil, lemon juice, salt, pepper, and garlic in a small bowl.
- Combine: In a large bowl, combine the quinoa, tomatoes, cucumber, and cilantro.
- 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!
Notes
- For meal prep: Separate the quinoa salad into 4-6 individual airtight containers and chill in the fridge for up to 5 days. When you’re ready to eat, add mixed greens or top with chopped chicken, turkey, or canned tuna for a high protein meal.
- One cup of uncooked quinoa makes three cups of cooked quinoa.
- While any color of quinoa will work in this recipe, I recommend using white quinoa. It has a mild flavor and cooks up quickly.
- Not into cilantro? Swap if for fresh basil or parsley.