Quinoa Cucumber Tomato Salad

Summer is the perfect time to enjoy light, fresh meals that are full of flavor without feeling heavy. This quinoa cucumber tomato salad hits all the right notes—crisp, refreshing, and satisfying. With juicy tomatoes, crunchy cucumbers, and fluffy quinoa, it’s a colorful addition to any meal or a meal on its own.

I love how versatile this salad is. It can be a simple side dish for a barbecue, a healthy lunch packed in a mason jar, or even a base for creative salad bowls with your favorite proteins. The combination of quinoa, fresh veggies, and a zesty dressing keeps it both nutritious and vibrant.

One of the best parts about this summer quinoa salad is how easy it comes together. The quinoa cooks quickly, the vegetables are ready in minutes, and the dressing takes just a few simple ingredients. Even on a busy day, you can have a fresh, flavorful salad that feels like it took hours to prepare.

This easy quinoa salad isn’t just convenient—it’s also customizable. You can add herbs, a sprinkle of feta, or a handful of olives to give it your own twist. Whether you’re meal prepping for the week or putting together a quick lunch, this salad brings brightness and energy to your plate.

Why You’ll Love It

• Fresh and Refreshing – The crisp cucumbers and juicy tomatoes make every bite feel light and summery, perfect for hot days or a quick pick-me-up.
• Protein-Packed and Filling – Quinoa keeps you satisfied without weighing you down, making this salad ideal for lunch, dinner, or even hearty salad bowls.
• Super Easy to Make – With minimal prep and no complicated steps, this easy quinoa salad comes together in under 20 minutes.
• Versatile for Any Meal – Serve it as a side, toss it into your favorite salad bowls, or add grilled chicken or shrimp to turn it into a complete meal.
• Colorful and Inviting – The mix of red tomatoes, green cucumbers, and fluffy quinoa creates a visually appealing dish that’s almost too pretty to eat—but you’ll want to anyway!

Ingredient List

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Ingredient Notes

• I always use tri-color quinoa for extra color and texture—it really makes the salad pop.
• Don’t skip the lemon juice! It brightens all the flavors and keeps the vegetables tasting fresh.
• Cherry tomatoes are my go-to here—they’re sweeter and juicier than regular tomatoes, which really lifts the salad.
• I like adding fresh parsley instead of dried; it adds a little punch and keeps the salad feeling vibrant.
• A tiny pinch of Dijon mustard in the dressing gives it a subtle tang that makes this easy quinoa salad taste gourmet.

Kitchen Equipment Needed

• Medium saucepan – to cook the quinoa perfectly; I love using a nonstick one for easy cleanup.
• Large mixing bowl – for tossing all the salad ingredients together evenly.
• Cutting board – for chopping cucumbers, tomatoes, and herbs; a sturdy wooden board works best.
• Chef’s knife – sharp and reliable for clean cuts every time.
• Small bowl or jar – to whisk or shake together the dressing; I like using a mason jar for easy mixing.
• Measuring cups and spoons – to get the quinoa, dressing, and seasonings just right.

Instructions

1. Cook the Quinoa

• Rinse 1 cup of quinoa under cold water in a fine-mesh sieve to remove any bitterness.
• In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt.
• Bring to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before adding to the salad.
  Pro Tip: Fluffing gently prevents the quinoa from turning mushy and keeps it light and airy for your salad bowls.

2. Prep the Vegetables

• Dice 1 large cucumber into small, bite-sized pieces.
• Halve 2 cups of cherry tomatoes and finely chop 1/4 cup red onion.
• Chop 1/4 cup fresh parsley for a pop of flavor and color.
  Pro Tip: Keep the cucumber seeds if you like extra crunch, or scoop them out for a lighter texture.

3. Make the Dressing

• In a small bowl or mason jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 minced garlic clove.
• Whisk or shake until fully combined and slightly thickened.
• Season with salt and pepper to taste.
  Pro Tip: Shake the dressing in a jar—it emulsifies beautifully and is less messy than whisking in a bowl.

4. Assemble the Salad

• In a large mixing bowl, add the cooked quinoa, cucumbers, tomatoes, red onion, and parsley.
• Pour the dressing over the salad.
• Toss gently until everything is evenly coated.
  Pro Tip: Toss gently from the bottom up to avoid mashing the tomatoes and keep the quinoa fluffy.

5. Chill or Serve Immediately

• The salad can be served immediately, or chilled in the fridge for 30 minutes to let the flavors meld.
• Taste before serving and adjust salt or lemon juice if needed.

Tips and Tricks for Success

• Rinse the quinoa well – It removes the natural bitterness and makes the salad taste cleaner.
• Use fresh veggies – Crisp cucumbers and ripe cherry tomatoes make a huge difference in flavor.
• Let it rest – Chilling the salad for 30 minutes allows the flavors to blend beautifully.
• Toss gently – Be careful not to mash the tomatoes or cucumbers when mixing with the quinoa.
• Adjust seasoning last – Always taste before serving; sometimes a little extra lemon or salt brightens the salad perfectly.

Ingredient Substitutions and Variations

• Swap cucumber for zucchini or bell peppers for a slightly different crunch and flavor.
• Use red or yellow cherry tomatoes to add even more color to the salad bowls.
• Replace parsley with cilantro or basil for a fresh twist.
• Add feta cheese or avocado for creaminess and extra richness.
• For a protein boost, toss in grilled chicken, chickpeas, or shrimp—turns this easy quinoa salad into a complete meal.

Serving Suggestions

• I love serving this quinoa cucumber tomato salad as a refreshing side with grilled chicken or fish—it balances out the richness perfectly.
• Toss it into a salad bowl with avocado, roasted chickpeas, and a drizzle of extra olive oil for a satisfying lunch.
• Serve it chilled alongside your favorite summer sandwiches or wraps—it keeps the meal light and vibrant.
• Add a sprinkle of feta and a handful of olives for a Mediterranean-inspired salad bowl that’s perfect for entertaining.
• Pack it in mason jars for a make-ahead lunch—you’ll have a healthy, grab-and-go option ready for busy days.

Storage and Reheating Instructions

• Store the salad in an airtight container in the fridge for up to 3–4 days.
• Keep the dressing separate if you want the vegetables to stay crisp longer.
• No need to reheat—this salad is best served cold or at room temperature.
• Give it a gentle toss before serving if it’s been sitting for a while.
• For extra freshness, add a squeeze of lemon just before eating to brighten the flavors.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! You can prep the quinoa and chop the veggies a day ahead. Keep the dressing separate and toss everything together just before serving for the freshest flavor.

Can I use other grains instead of quinoa?

Yes! Couscous, bulgur, or even brown rice work well if you prefer. Just cook according to package instructions and let it cool before mixing with the veggies.

How long does this salad last in the fridge?

Stored in an airtight container, it will stay fresh for 3–4 days. The flavors actually get better after a few hours as they meld together.

Can I add protein to make it a full meal?

Definitely! Grilled chicken, shrimp, chickpeas, or even tofu are great additions that turn this easy quinoa salad into a satisfying main dish.

Is this salad vegan or vegetarian?

Yes! It’s naturally vegan and vegetarian. If you want, you can add feta or another cheese for extra flavor, but it’s perfect on its own too.

Can I adjust the dressing to my taste?

Of course! Add more lemon juice for brightness, a bit more olive oil for richness, or a pinch of honey for sweetness. It’s very forgiving and easy to customize.

Did you try this recipe? Let me know in the comments how it turned out!