Lemon and Herb Quinoa Salad
Fluffy quinoa tossed with cucumber, tomato and a fistful of soft herbs in a sharp lemon dressing. A make-ahead lunch that improves as it sits.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 5 cupsquinoa, rinsed well
- 3 cupswater or vegetable stock
- 1cucumber, deseeded and diced
- 1 cupcherry tomatoes, halved
- 4spring onions, sliced
- 1/2 cupfresh parsley, chopped
- 1/2 cupfresh mint, chopped
- 3 tbsplemon juice
- 3 tbspextra virgin olive oil
- 1/2 tspsalt
- 1/4 tspblack pepper
Cookware
- Saucepan with lid
- Mixing bowl
Method
Read each step end-to-end before starting.
- 01
Rinse the quinoa
Rinse the quinoa under running water for 30 seconds. This washes off its bitter natural coating, called saponin, which would otherwise make it taste soapy.
- 02
Cook and steam-dry
Bring the quinoa and water to a boil, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is absorbed and you can see a little spiral tail uncurl from each grain. Turn off the heat and leave it covered for another 5 minutes before fluffing it with a fork. This resting step is what keeps the quinoa fluffy rather than wet.
- 03
Cool it
Spread the quinoa on a plate or tray to cool to room temperature. Dressing warm quinoa makes it gummy and wilts the herbs.
- 04
Make the dressing
Whisk the lemon juice, olive oil, salt and pepper together in the bottom of a large bowl.
- 05
Combine
Add the cooled quinoa, cucumber, tomatoes, spring onions and herbs to the bowl and toss well. Taste and adjust the lemon and salt until it tastes bright and fresh. The salad keeps for 3 days, and the flavour deepens overnight.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.