Image for Cucumber and Tomato Quinoa Salad
Cucumber and Tomato Quinoa Salad
Print Recipe
Fresh flavors of summer.
  • CourseSalad
  • CuisineBulk recipe, Gluten-free, Vegan, Vegetarian
  • 1 cucumber, diced
  • 1 cup uncooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1/3 cup chopped fresh basil leaves
  • 1/4 cup olive oil
  • 1 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 pinch of salt and black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp dried rosemary
  1. In a 2-quart pan or larger, bring 2 cups of water to a boil. Add the quinoa, stir, and reduce the heat to a low simmer.
  2. Cover the pan and cook for 10-15 minutes, or until all the water is absorbed. Fluff the quinoa with a fork and leave the lid off the pan to allow any residual steam to escape.
  3. Toss quinoa with the rest of the salad ingredients until combined.
  4. Whisk dressing ingredients together in a small bowl and add to quinoa mixture.
Share this Recipe