This simple and fresh quinoa cucumber and tomato herb salad is perfect for summer picnics, grilling with the family, or as a leftover for lunches.
One of the best things about summertime is the abundance of fresh fruits and vegetables. A favorite combo of mine is tomatoes and cucumber for their delicious flavor. Fun Fact: Tomatoes contain around 95% water and cucumbers around 96% water. Cucumber’s are one of the most hydrating vegetables available. Cucumber’s also contain electrolytes such as potassium and magnesium, making them a great choice when you’ve been active and need to re-hydrate.
This simple and fresh quinoa, cucumber, tomato herb salad is perfect for those hot, summer day’s. This light salad with its flavorful herbs, is sure to be a crowd pleaser. The added quinoa offers some additional protein and flavor. Perfect on its own or with a side of grilled salmon, shrimp, chicken, etc.
Ingredients:
1 large English cucumber, cut into 1/4 pieces
1 pint cherry tomatoes, cut in half
1 c cooked white quinoa
3-4 stalks of scallion, thinly sliced
1/3 c (or generous hand-full) fresh mint leaves
1/3 c (or generous hand-full) parsley
For the Dressing:
1/4 c olive oil
2 garlic cloves, minced
Squeeze of 1/2 large lemon
Fresh black pepper (to taste)
Sea salt (to taste)
Directions:
Prepare quinoa according to package directions. Tip: Typical ratio is 1/2 c quinoa to 1 c water to yield 1 cup cooked quinoa. Once quinoa is cooked, place in glass bowl, side aside to let cool.
Assemble the dressing by combining all the ‘dressing’ ingredients into a small bowl and whisking together until combined. Set aside.
Once all vegetables and herbs have been prepared and quinoa has cooled, add 1/2 the dressing to quinoa in the bowl and stir. Next, add all vegetables and herbs to the bowl and stir.
Add remaining dressing to the salad and toss well. Add additional salt, pepper, lemon juice to taste. Serve and enjoy!
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Quinoa Cucumber Tomato Herb Salad
Ingredients
- 1 large English cucumber, cut into 1/4 pieces
- 1 pint cherry tomatoes, cut in half
- 1 c cooked white quinoa
- 3-4 stalks of scallion, thinly sliced
- 1/3 c (or generous hand-full) fresh mint leaves
- 1/3 c (or generous hand-full) parsley
- 1/4 c olive oil
- 2 garlic cloves, minced
- Squeeze of 1/2 large lemon
- Fresh black pepper and sea salt (to taste)
Instructions
1. Prepare quinoa according to package directions. Tip: Typical ratio is 1/2 c quinoa to 1 c water to yield 1 cup cooked quinoa. Once quinoa is cooked, place in glass bowl, side aside to let cool.
2. Assemble the dressing by combining garlic, olive oil, lemon juice, salt and pepper (to taste) into a small bowl and whisking together until combined. Set aside.
3. Once all vegetables and herbs have been prepared and quinoa has cooled, add 1/2 the dressing to quinoa in the bowl and stir. Next, add all vegetables and herbs to the bowl and stir.
4. Add remaining dressing to the salad and toss well. Add additional salt, pepper, lemon juice to taste. Serve and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 79mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 2g