A refreshing and nutritious quinoa salad packed with vegetables, herbs, and a zesty lemon dressing—perfect as a light meal or side dish.

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Rinse the quinoa under cold water using a fine mesh strainer.
In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil.
Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Remove from heat and let the quinoa sit, covered, for 5 minutes. Then fluff with a fork and let cool.
In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Chill for 15–30 minutes before serving for best flavor.

You can substitute parsley or mint with cilantro or basil for a different flavor profile.
Add chickpeas or feta cheese for extra protein.
Best served chilled but can be eaten immediately.