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The classic Middle Eastern salad gets an of-the-moment upgrade with some quinoa.. yaaay. The tiny little nutritional powerhouse is loaded with lots of protein, making this dish both a delicious vegetarian main course and a summer-suitable side or snack!


Prep 15m Cook 15m




  • 1 cup quinoa, rinsed well

  • 1/2 teaspoon kosher salt plus more

  • 2 tablespoon fresh lemon juice

  • 1 garlic clove, minced

  • 1/2 cup extra-virgin olive oil

  • Freshly ground black pepper

  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces

  • 1 pint cherry tomatoes, halved

  • 2/3 cup chopped flat-leaf parsley

  • 1/2 cup chopped fresh mint

  • 2 scallions, thinly slice




Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.


Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.


Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.


Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

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