Classic Cucumber Tomato Quinoa Salad

I’ve been making this cucumber and tomato quinoa salad on repeat lately, and I just had to share it with you! The combination of fresh cucumbers, juicy cherry tomatoes, and fluffy quinoa tossed in a honey-lime dressing is exactly what I crave on warm days. It’s super easy to throw together and makes the perfect light lunch or side dish for your next cookout.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 18-22 g
• Fat: 38-46 g
• Carbohydrates: 110-125 g

Ingredients

For the dressing:

• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 1/2 tbsp honey
• 4 garlic cloves, minced
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cumin

For the quinoa:

• 1 cup quinoa
• 1 tbsp olive oil
• 1 1/4 cups chicken broth
• 3/4 cup water
• 1/2 tsp salt
• 1/2 tsp garlic powder

For the salad:

• 2 cucumbers, peeled, deseeded, and diced
• 1 pint cherry tomatoes, halved
• 1/3 cup cilantro, chopped
• 1/4 cup red onion, finely diced

Step 1: Prepare the Lime-Cilantro Dressing

• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 1/2 tbsp honey
• 4 garlic cloves, minced
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cumin

Whisk together the lime juice, olive oil, honey, minced garlic, salt, pepper, and ground cumin in a small bowl until well combined.

Set aside while you prepare the quinoa and vegetables.

This allows the flavors to meld and the garlic to infuse into the dressing.

Step 2: Toast and Cook the Quinoa

• 1 cup quinoa
• 1 tbsp olive oil
• 1 1/4 cups chicken broth
• 3/4 cup water
• 1/2 tsp salt
• 1/2 tsp garlic powder

Rinse the quinoa under cold water and drain well, shaking off excess water.

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add the drained quinoa.

Toast for about 5 minutes, stirring occasionally, until the quinoa is fragrant and begins to turn golden—this brings out its nutty flavor.

Pour in the chicken broth and water, then add the salt and garlic powder.

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.

Remove from heat and let sit covered for 5 minutes to steam, then fluff with a fork.

Step 3: Prepare the Fresh Vegetables

• 2 cucumbers, peeled, deseeded, and diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/3 cup cilantro, chopped

While the quinoa simmers, peel the cucumbers, halve them lengthwise, and scoop out the seeds with a small spoon to remove excess moisture—this prevents the salad from becoming watery.

Dice the cucumbers into bite-sized pieces.

Halve the cherry tomatoes and finely dice the red onion.

Chop the fresh cilantro.

I like to keep the cucumber and tomato separate until just before serving to prevent them from releasing too much liquid and making the salad soggy.

Step 4: Assemble and Dress the Salad

• cooked quinoa from Step 2
• prepared vegetables from Step 3
• lime-cilantro dressing from Step 1

Transfer the cooked quinoa from Step 2 to a large serving bowl and let it cool to room temperature for a few minutes.

Add the prepared vegetables from Step 3 and the cilantro, then pour the dressing from Step 1 over the top.

Toss gently but thoroughly until everything is evenly coated.

Taste and adjust seasoning if needed—you may want a squeeze more lime juice or a pinch of salt depending on your preference.

Classic Cucumber Tomato Quinoa Salad

Delicious Classic Cucumber Tomato Quinoa Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 900

Ingredients Method

Ingredients

  

For the dressing

• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 1/2 tbsp honey
• 4 garlic cloves, minced
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cumin

For the quinoa

• 1 cup quinoa
• 1 tbsp olive oil
• 1 1/4 cups chicken broth
• 3/4 cup water
• 1/2 tsp salt
• 1/2 tsp garlic powder

For the salad

• 2 cucumbers, peeled, deseeded, and diced
• 1 pint cherry tomatoes, halved
• 1/3 cup cilantro, chopped
• 1/4 cup red onion, finely diced

Method

 

1. Whisk together the lime juice, olive oil, honey, minced garlic, salt, pepper, and ground cumin in a small bowl until well combined. Set aside while you prepare the quinoa and vegetables. This allows the flavors to meld and the garlic to infuse into the dressing.
2. Rinse the quinoa under cold water and drain well, shaking off excess water. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add the drained quinoa. Toast for about 5 minutes, stirring occasionally, until the quinoa is fragrant and begins to turn golden—this brings out its nutty flavor. Pour in the chicken broth and water, then add the salt and garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes to steam, then fluff with a fork.
3. While the quinoa simmers, peel the cucumbers, halve them lengthwise, and scoop out the seeds with a small spoon to remove excess moisture—this prevents the salad from becoming watery. Dice the cucumbers into bite-sized pieces. Halve the cherry tomatoes and finely dice the red onion. Chop the fresh cilantro. I like to keep the cucumber and tomato separate until just before serving to prevent them from releasing too much liquid and making the salad soggy.
4. Transfer the cooked quinoa from Step 2 to a large serving bowl and let it cool to room temperature for a few minutes. Add the prepared vegetables from Step 3 and the cilantro, then pour the dressing from Step 1 over the top. Toss gently but thoroughly until everything is evenly coated. Taste and adjust seasoning if needed—you may want a squeeze more lime juice or a pinch of salt depending on your preference.