Quinoa Salad
Fluffy quinoa salad with fresh cherry tomatoes, crisp cucumber, and bright parsley, finished with garlic-dressed red onion.
TOTAL TIME
40 min
ACTIVE TIME
10 min
QUANTITY
~1.5 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/12
Tools0/12
Ingredients0/12 gathered · 4 servings
200g
400ml
1tsp
1piece
1clove
1piece
1piece
200g
20g
2piece
60ml
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 400ml | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 1clove | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 20g | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 60ml | — | — | |
| 12 | | 1pinch | — | — |
Tools12 items
Serveware1 item
Procedure35 steps
1 of 35
Tip the quinoa into a fine-mesh sieve.
Quinoa · 200 g
⏱ 10s
ResultQuinoa2 of 35
Hold the sieve under cold running water and rinse the quinoa, swirling it with your fingers, until the water runs clear.
⏱ 30s
ResultRinsed quinoa4 of 35
Pour the water over the quinoa in the saucepan.
Water · 400 ml
⏱ 8s
ResultRinsed quinoa and water5 of 35
Add a half-teaspoon of salt to the pan.
Salt · 0.5 tsp⏱ 5s
ResultRinsed quinoa and water and salt6 of 35
Bring the quinoa and water to a full boil over high heat.
⏱ 5 min
ResultBoiled quinoa7 of 35
Turn the heat down to its lowest setting so the quinoa barely simmers.
⏱ 5s
ResultSimmering quinoa8 of 35
Place the lid on the saucepan.
⏱ 8s
9 of 35
Simmer the quinoa, undisturbed, until all the water has been absorbed and the grains show their little white tails.
⏱ 15 min
ResultCooked quinoa10 of 35
Lift the lid off the saucepan and set it aside.
⏱ 5s
ResultRested quinoa11 of 35
Leave the quinoa to cool completely in the pan, fluffing it once with a fork after five minutes to separate the grains.
⏱ 15 min
ResultCooled quinoaused in step 3412 of 35
Peel the red onion, removing the papery skin and halving it through the root.
Red onion · 1 piece
⏱ 30s
ResultPeeled red onion13 of 35
Finely chop the peeled onion into small, even dice.
⏱ 1 min
ResultFinely chopped red onion14 of 35
Scrape the chopped onion into a large bowl.
⏱ 8s
ResultFinely chopped red onion15 of 35
Peel the garlic clove, pressing it flat with the side of the knife to slip off the skin.
Garlic · 1 clove⏱ 15s
ResultPeeled garlic clove16 of 35
Mince the peeled garlic clove as finely as possible, rocking the knife over it until it is almost a paste.
⏱ 30s
ResultMinced garlic17 of 35
Scrape the minced garlic into the bowl with the onion.
⏱ 8s
ResultFinely chopped red onion and minced garlic18 of 35
Halve the cucumber lengthways.
Cucumber · 1 piece⏱ 10s
ResultHalved cucumber19 of 35
Run a teaspoon along the centre of each cucumber half to scoop out the watery seeds and discard them.
⏱ 20s
ResultDeseeded cucumber halves20 of 35
Cut the deseeded cucumber halves into small, even dice.
⏱ 45s
ResultDiced cucumber21 of 35
Tip the diced cucumber into the bowl.
⏱ 8s
ResultDiced cucumber and finely chopped red onion and minced garlic22 of 35
Halve the red bell pepper through the stalk and cut away the stalk, white ribs and seeds, discarding them.
Red bell pepper · 1 piece⏱ 15s
ResultHalved red bell peppers23 of 35
Cut the pepper halves into small, even dice.
⏱ 45s
ResultDiced red bell pepper24 of 35
Add the diced pepper to the bowl.
⏱ 8s
ResultDiced red bell pepper mixture25 of 35
Halve the cherry tomatoes through their equators.
Cherry tomatoes · 200 g⏱ 1 min
ResultHalved cherry tomatoes26 of 35
Add the halved cherry tomatoes to the bowl.
⏱ 8s
ResultDiced red bell pepper and halved cherry tomato mixture27 of 35
Roughly chop the flat-leaf parsley leaves and tender stalks.
Flat-leaf parsley · 20 g⏱ 30s
ResultRoughly chopped parsley28 of 35
Add the chopped parsley to the bowl.
⏱ 8s
ResultDiced red bell pepper and halved cherry tomato mixture29 of 35
Squeeze both lemons through the citrus juicer into a small bowl, catching and discarding any pips.
Lemon · 2 piece
⏱ 30s
ResultLemon juice30 of 35
Pour the extra-virgin olive oil into the bowl with the lemon juice.
Extra-virgin olive oil · 60 ml⏱ 5s
ResultLemon juice and extra-virgin olive oil31 of 35
Add the remaining salt to the dressing bowl.
Salt · 0.5 tsp⏱ 5s
ResultLemon juice and extra-virgin olive oil and salt32 of 35
Add a pinch of ground black pepper to the dressing.
Ground black pepper · 1 pinch⏱ 5s
ResultLemon juice and extra-virgin olive oil mixture33 of 35
Whisk everything together briskly until the dressing is well combined.
⏱ 20s
ResultLemon dressingused in step 3534 of 35
Tip the cooled quinoa into the large bowl with the vegetables.
⏱ 10s
ResultDiced red bell pepper and halved cherry tomato mixture35 of 35
Pour the lemon dressing over the quinoa and vegetables.
⏱ 8s
ResultDiced red bell pepper and halved cherry tomato mixtureTotal Time40 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the quinoa into a fine-mesh sieve.⏱ 10sResultQuinoa |
| 2 | Quinoastep 1 | | Hold the sieve under cold running water and rinse the quinoa, swirling it with your fingers, until the water runs clear.⏱ 30sResultRinsed quinoa |
| 3 | Rinsed quinoastep 2 | | Tip the rinsed quinoa into a medium saucepan.⏱ 8sResultRinsed quinoa |
| 4 | 400 ml | | Pour the water over the quinoa in the saucepan.⏱ 8sResultRinsed quinoa and water |
| 5 | 0.5 tsp | | Add a half-teaspoon of salt to the pan.⏱ 5sResultRinsed quinoa and water and salt |
| 6 | — | | Bring the quinoa and water to a full boil over high heat.⏱ 5 minResultBoiled quinoa |
| 7 | — | | Turn the heat down to its lowest setting so the quinoa barely simmers.⏱ 5sResultSimmering quinoa |
| 8 | — | | Place the lid on the saucepan.⏱ 8s |
| 9 | — | | Simmer the quinoa, undisturbed, until all the water has been absorbed and the grains show their little white tails.⏱ 15 minResultCooked quinoa |
| 10 | — | | Lift the lid off the saucepan and set it aside.⏱ 5sResultRested quinoa |
| 11 | — | | Leave the quinoa to cool completely in the pan, fluffing it once with a fork after five minutes to separate the grains.⏱ 15 minResultCooled quinoaused in step 34 |
| 12 | 1 piece | | Peel the red onion, removing the papery skin and halving it through the root.⏱ 30sResultPeeled red onion |
| 13 | Peeled red onionstep 12 | | Finely chop the peeled onion into small, even dice.⏱ 1 minResultFinely chopped red onion |
| 14 | Finely chopped red onionstep 13 | | Scrape the chopped onion into a large bowl.⏱ 8sResultFinely chopped red onion |
| 15 | 1 clove | | Peel the garlic clove, pressing it flat with the side of the knife to slip off the skin.⏱ 15sResultPeeled garlic clove |
| 16 | Peeled garlic clovestep 15 | | Mince the peeled garlic clove as finely as possible, rocking the knife over it until it is almost a paste.⏱ 30sResultMinced garlic |
| 17 | Minced garlicstep 16 | | Scrape the minced garlic into the bowl with the onion.⏱ 8sResultFinely chopped red onion and minced garlic |
| 18 | 1 piece | | Halve the cucumber lengthways.⏱ 10sResultHalved cucumber |
| 19 | Halved cucumberstep 18 | | Run a teaspoon along the centre of each cucumber half to scoop out the watery seeds and discard them.⏱ 20sResultDeseeded cucumber halves |
| 20 | Deseeded cucumber halvesstep 19 | | Cut the deseeded cucumber halves into small, even dice.⏱ 45sResultDiced cucumber |
| 21 | Diced cucumberstep 20 | | Tip the diced cucumber into the bowl.⏱ 8sResultDiced cucumber and finely chopped red onion and minced garlic |
| 22 | 1 piece | | Halve the red bell pepper through the stalk and cut away the stalk, white ribs and seeds, discarding them.⏱ 15sResultHalved red bell peppers |
| 23 | Halved red bell peppersstep 22 | | Cut the pepper halves into small, even dice.⏱ 45sResultDiced red bell pepper |
| 24 | Diced red bell pepperstep 23 | | Add the diced pepper to the bowl.⏱ 8sResultDiced red bell pepper mixture |
| 25 | 200 g | | Halve the cherry tomatoes through their equators.⏱ 1 minResultHalved cherry tomatoes |
| 26 | Halved cherry tomatoesstep 25 | | Add the halved cherry tomatoes to the bowl.⏱ 8sResultDiced red bell pepper and halved cherry tomato mixture |
| 27 | 20 g | | Roughly chop the flat-leaf parsley leaves and tender stalks.⏱ 30sResultRoughly chopped parsley |
| 28 | Roughly chopped parsleystep 27 | | Add the chopped parsley to the bowl.⏱ 8sResultDiced red bell pepper and halved cherry tomato mixture |
| 29 | 2 piece | | Squeeze both lemons through the citrus juicer into a small bowl, catching and discarding any pips.⏱ 30sResultLemon juice |
| 30 | 60 ml | | Pour the extra-virgin olive oil into the bowl with the lemon juice.⏱ 5sResultLemon juice and extra-virgin olive oil |
| 31 | 0.5 tsp | | Add the remaining salt to the dressing bowl.⏱ 5sResultLemon juice and extra-virgin olive oil and salt |
| 32 | 1 pinch | | Add a pinch of ground black pepper to the dressing.⏱ 5sResultLemon juice and extra-virgin olive oil mixture |
| 33 | — | | Whisk everything together briskly until the dressing is well combined.⏱ 20sResultLemon dressingused in step 35 |
| 34 | Cooled quinoastep 11 | | Tip the cooled quinoa into the large bowl with the vegetables.⏱ 10sResultDiced red bell pepper and halved cherry tomato mixture |
| 35 | Lemon dressingstep 33 | | Pour the lemon dressing over the quinoa and vegetables.⏱ 8sResultDiced red bell pepper and halved cherry tomato mixture |
| Total Time | 40 min | ||
Serving
- Toss everything together thoroughly with tongs until the quinoa and vegetables are evenly coated in the dressing.
- Spoon the dressed quinoa salad into a large serving bowl, mounding it slightly in the centre.
Nutritionper serving
Estimated · pre-cooking · 92% ingredients covered
| Nutrient | Per serving |
|---|---|
| 358kcal | |
| 9g | |
| 17g | |
| 2g | |
| 45g | |
| 6g | |
| 6g | |
| 598mg |
Ingredients0/12
Tools0/12
Recipe
Quinoa Salad
Fluffy quinoa salad with fresh cherry tomatoes, crisp cucumber, and bright parsley, finished with garlic-dressed red onion.
What you’ll doYou will rinse and simmer quinoa until tender, then prepare a lemon vinaigrette while it cools. Meanwhile, dice the vegetables finely and chop the parsley. Once the quinoa has cooled completely, combine it with the vegetables, pour the dressing over, and toss until evenly coated.
Serves4
Total40 min
LevelEasy
Ingredients
- Quinoa200 g
- Water400 ml
- Salt1 tsp
- Red onion1 piece
- Garlic1 clove
- Cucumber1 piece
- Red bell pepper1 piece
- Cherry tomatoes200 g
- Flat-leaf parsley20 g
- Lemon2 piece
- Extra-virgin olive oil60 ml
- Ground black pepper1 pinch
Tools
Large serving bowlTongsSieveSmall bowlSaucepan lidChef's knifeLarge bowlCitrus juicerWhiskForkMedium saucepanChopping board
Method
1
Tip the quinoa into a fine-mesh sieve.
10sSieveQuinoa · 200 g
2
Hold the sieve under cold running water and rinse the quinoa, swirling it with your fingers, until the water runs clear.
30sSieveQuinoa · step 1
3
Tip the rinsed quinoa into a medium saucepan.
8sMedium saucepanRinsed quinoa · step 2
4
Pour the water over the quinoa in the saucepan.
8sMedium saucepanWater · 400 ml
5
Add a half-teaspoon of salt to the pan.
5sMedium saucepanSalt · 0.5 tsp
6
Bring the quinoa and water to a full boil over high heat.
5 minMedium saucepan
7
Turn the heat down to its lowest setting so the quinoa barely simmers.
5sMedium saucepan
8
Place the lid on the saucepan.
8sMedium saucepan, Saucepan lid
9
Simmer the quinoa, undisturbed, until all the water has been absorbed and the grains show their little white tails.
15 minMedium saucepan
10
Lift the lid off the saucepan and set it aside.
5sMedium saucepan
11
Leave the quinoa to cool completely in the pan, fluffing it once with a fork after five minutes to separate the grains.
Result · Cooled quinoa · used in step 34
15 minMedium saucepan, Fork
12
Peel the red onion, removing the papery skin and halving it through the root.
30sChopping board, Chefs knifeRed onion · 1 piece
13
Finely chop the peeled onion into small, even dice.
1 minChopping board, Chefs knifePeeled red onion · step 12
14
Scrape the chopped onion into a large bowl.
8sLarge bowlFinely chopped red onion · step 13
15
Peel the garlic clove, pressing it flat with the side of the knife to slip off the skin.
15sChopping board, Chefs knifeGarlic · 1 clove
16
Mince the peeled garlic clove as finely as possible, rocking the knife over it until it is almost a paste.
30sChopping board, Chefs knifePeeled garlic clove · step 15
17
Scrape the minced garlic into the bowl with the onion.
8sLarge bowlMinced garlic · step 16
18
Halve the cucumber lengthways.
10sChopping board, Chefs knifeCucumber · 1 piece
19
Run a teaspoon along the centre of each cucumber half to scoop out the watery seeds and discard them.
20sChopping board, Chefs knifeHalved cucumber · step 18
20
Cut the deseeded cucumber halves into small, even dice.
45sChopping board, Chefs knifeDeseeded cucumber halves · step 19
21
Tip the diced cucumber into the bowl.
8sLarge bowlDiced cucumber · step 20
22
Halve the red bell pepper through the stalk and cut away the stalk, white ribs and seeds, discarding them.
15sChopping board, Chefs knifeRed bell pepper · 1 piece
23
Cut the pepper halves into small, even dice.
45sChopping board, Chefs knifeHalved red bell peppers · step 22
24
Add the diced pepper to the bowl.
8sLarge bowlDiced red bell pepper · step 23
25
Halve the cherry tomatoes through their equators.
1 minChopping board, Chefs knifeCherry tomatoes · 200 g
26
Add the halved cherry tomatoes to the bowl.
8sLarge bowlHalved cherry tomatoes · step 25
27
Roughly chop the flat-leaf parsley leaves and tender stalks.
30sChopping board, Chefs knifeFlat-leaf parsley · 20 g
28
Add the chopped parsley to the bowl.
8sLarge bowlRoughly chopped parsley · step 27
29
Squeeze both lemons through the citrus juicer into a small bowl, catching and discarding any pips.
30sSmall bowl, Citrus juicerLemon · 2 piece
30
Pour the extra-virgin olive oil into the bowl with the lemon juice.
5sSmall bowlExtra-virgin olive oil · 60 ml
31
Add the remaining salt to the dressing bowl.
5sSmall bowlSalt · 0.5 tsp
32
Add a pinch of ground black pepper to the dressing.
5sSmall bowlGround black pepper · 1 pinch
33
Whisk everything together briskly until the dressing is well combined.
Result · Lemon dressing · used in step 35
20sSmall bowl, Whisk
34
Tip the cooled quinoa into the large bowl with the vegetables.
10sLarge bowlCooled quinoa · step 11
35
Pour the lemon dressing over the quinoa and vegetables.
8sLarge bowlLemon dressing · step 33
36
Toss everything together thoroughly with tongs until the quinoa and vegetables are evenly coated in the dressing.
30sLarge bowl, Tongs
37
Spoon the dressed quinoa salad into a large serving bowl, mounding it slightly in the centre.
Result · Dressed quinoa salad
15sLarge serving bowlDressed quinoa salad · step 36
Printed 6 October 2026