quinoa with tomatoes, cucumber, parsley and mint
Prep time
Total time
This is the perfect healthy summer salad! It's chock-full of fresh herbs, cucumbers and tomatoes, which are at their ripest in the summer months.
Recipe type: quinoa
Serves: 8
  • 1 cup dry quinoa, rinsed - I love this brand of quinoa from Ancient Harvest, as it’s pre-rinsed.
  • 2 teaspoons fine kosher salt
  • freshly ground pepper
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • ¼ cup extra virgin olive oil
  • 1 cup chopped fresh flat-leaf parsley (approx 1 large bunch) - I used about ¾ cup
  • 1 cup chopped fresh mint leaves (1 large bunch) - I used about ¾ cup
  • 6 scallions, thinly sliced - white and green parts only
  • 1 cucumber or 6 small Persian cucumbers, unpeeled, seeded and medium diced
  • 1 pint cherry tomatoes halved, or 3-4 medium heirloom tomatoes cut into small chunks- I used heirloom tomatoes
  • 8-ounces feta cheese
  1. Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a small sauce pan.
  2. Once the quinoa has come to a boil, give it a stir, cover it and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 15 minutes. Note: If you’re using another brand of quinoa, please check the package for cooking instructions as they all vary. The quinoa is done when it's tender and you can see the little quinoa curlicues.
  3. While the quinoa is cooking, squeeze the ¼ cup lemon juice and chop up the parsley, mint, scallions, cucumber & tomatoes.
  4. In a small bowl mix together the cooked quinoa, the ¼ cup lemon juice, ¼ cup olive oil and the 1 teaspoon salt.
  5. Put the chopped parsley, mint, scallions, cucumber & tomatoes into a large bowl.
  6. Add 1 teaspoon salt and some ground pepper to taste, and toss to combine.
  7. Add the quinoa mixture to the chopped veggies and mix well.
  8. Taste the salad and add more salt and pepper to taste.
  9. If serving up right away, then add a bit of feta cheese to taste. I've had this salad without feta and it was great!
  10. Serve the salad at room temperature, or refrigerate and serve cold. I usually make this up ahead and serve it cold, and then add the feta cheese to taste right before serving.
  11. MAKE AHEAD: If you're making this salad up ahead of time, I would recommend preparing the salad without the feta, and then folding it in right before you serve it up!
  12. Cover the salad and store in the refrigerator for up to 4 days.
  13. Feel free to play around with this combination and add some diced red peppers, green beans and chicken if you're craving some meat!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/07/quinoa-with-tomatoes-cucumber-parsley-and-mint/