Quinoa Salad

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Quinoa is boiled until fluffy and cooled to preserve its distinctive pop-when-bitten texture.

Diced cucumber and halved cherry tomatoes mix in juicy crunch that energizes the mild grain base. Thinly sliced red onion adds sharpness, and generous chopped parsley pushes the herbal character forward. The dressing stays minimal - olive oil and lemon juice - letting raw ingredients speak clearly. As a complete protein containing all essential amino acids, quinoa makes this a nutritionally balanced light meal in a single bowl.

Ingredients

servings

IngredientAmountUnit

quinoa120 gg

water300 mlml

cucumber100 gg

cherry tomatoes120 gg

red onion40 gg

parsley20 gg

olive oil2 tbsptbsp

lemon juice1½ tbsptbsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Place 120 g quinoa in a fine sieve and rinse under cold water for about 1 minute.

Rub it gently with your hand to reduce bitterness, then drain well once the water runs mostly clear.
2

Control

Add the rinsed quinoa and 300 ml water to a small pot, then bring it to a boil over medium heat.

Once it bubbles steadily, lower the heat, cover, and cook for 12 minutes.
3

Finish

Turn off the heat when the water is almost gone and small rings appear around the quinoa grains.

Keep the lid on and let it rest for 5 minutes so the centers finish steaming.
4

Finish

Transfer the quinoa to a wide plate or bowl and fluff it gently with a fork.

Cool it completely before mixing, since warm quinoa pulls extra moisture from the cucumber and tomatoes.
5

Prep

Cut 100 g cucumber into bite-size pieces and halve 120 g cherry tomatoes.

Slice 40 g red onion thinly so it does not dominate, then chop 20 g parsley finely for even herbal flavor.
6

Finish

Put the cooled quinoa and vegetables in a large bowl, then add 2 tbsp olive oil and 1.5 tbsp lemon juice.

Toss lightly so the tomatoes do not crush, and serve while the salad tastes bright and cool.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Quinoa Salad balances the grain's popping texture with juicy cucumber and cherry tomatoes.
Finish cue: Put the cooled quinoa and vegetables in a large bowl, then add 2 tbsp olive oil and 1.5 tbsp lemon juice.
Avoid this: Toss lightly so the tomatoes do not crush, and serve while the salad tastes bright and cool.