Make-Ahead Quinoa Salad With Cucumber, Tomato, and Herbs Recipe

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 29, 2018
20141022-quinoa-tomato-cucumber-salad1.jpg
An easy make-ahead salad with the flavors of tabbouleh, hearty enough to serve as a light meal. J. Kenji Lopez-Alt

Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.

Recipe Facts

4.8

(4)

Active:10 mins
Total:30 mins
Serves:4 to 6 servings

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  • 1cupquinoa

  • 1pintgrape tomatoes, split into quarters

  • 1largecucumber, seeds removed, cut into 1/2-inch pieces

  • Kosher salt

  • 2smallshallots, minced

  • 1/2cuproughlychoppedflat-leaf parsley leaves

  • 1/4cuproughlychoppedfreshmint leaves

  • 5tablespoonsextra-virgin olive oil

  • 2tablespoonsred wine vinegar

  • Freshlyground black pepper

Directions

  1. Combine quinoa and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover, and cook for 7 minutes. Shut off heat and let rest until water is absorbed, about 5 minutes longer. Transfer quinoa to a fine mesh strainer and rinse under cold water until thoroughly chilled. Let drain for 10 minutes.

  2. While quinoa cooks, combine tomatoes and cucumbers in a colander set in the sink. Season with salt and toss to coat. Let drain in sink until ready to combine with quinoa.

  3. In a large bowl, toss drained quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil, and red wine vinegar. Season to taste with salt and pepper. Serve immediately, or for best flavor, let rest overnight in a sealed container in the refrigerator. Salad can be stored in a sealed container in the refrigerator for up to 5 days

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Nutrition Facts(per serving)
172 Calories
12g Fat
14g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 172
% Daily Value*
Total Fat12g 15%
Saturated Fat 2g 8%
Cholesterol0mg 0%
Sodium222mg 10%
Total Carbohydrate14g 5%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein3g
Vitamin C 17mg 83%
Calcium 37mg 3%
Iron 2mg 9%
Potassium 351mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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