Can I meal prep this salad?

It's an easy recipe for meal prep or to make more for during the week: -> Make the dressing in advance and store it in a closed jar in the fridge for up to 5 days. -> The pre-cooked quinoa can be stored in the fridge for up to 5 days or, once cooled, placed into a meal prep container and stored in the freezer for up to two months. When ready to use it, thaw it in the fridge overnight or on the counter for a few hours. -> When ready to make the salad, chop and add the fresh veggies and the rest of the ingredients. -> Or, you can make the salad in advance and store it in the fridge without the avocados for up to 5 days. Then, toss the avocados in when you are ready to enjoy the salad. This salad is a filling and veggie-packed lunch, but I have also used it as a side dish for dinner with homemade burgers or as an addition to baked salmon .

-> Rinse Quinoa : Place quinoa in a fine-mesh strainer and rinse under cold water. -> Cook : Combine the rinsed quinoa and recommended water in a medium saucepan. One cup of raw quinoa will yield about two cups of cooked quinoa. Use double the liquid to cook these tiny seeds. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is fluffy. -> Fluff : Remove from heat and fluff with a fork. Let it cool to room temperature before using it in your salad. -> To add more flavor , I like to stir in a vegetable bouillon or two—if I am using the whole bag—and a few pinches of salt in the water. This is totally optional.

Cucumber Avocado Quinoa Salad With Creamy Lemon Dressing

Name: Cucumber Avocado Quinoa Salad With Creamy Lemon Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups cooked quinoa (About 240 grams); 2 Persian cucumbers, finely chopped (180 grams); 1 large avocado (peeled and chopped); 1/3 cup finely sliced red onion (34 grams); 5 to 6 large basil leaves, torn; 1 cup mini tomatoes, quartered (165 grams); 1/2 cup chopped walnuts (63 grams); 1/3 cup fresh lemon juice (or the juice of two lemons (50 ml)); 3 tablespoons extra virgin olive oil; 2 cloves garlic; 2 large Medjool dates; 1/2 teaspoon Dijon mustard; Salt to taste

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This Cucumber Quinoa Salad with a zesty lemon dressing is the perfect way to enjoy a light lunch or side dish packed with plant-based protein and fresh vegetables.

And it's all so easy to make—ready in 15 minutes!

This quinoa salad recipe is one of my all-time favorites. It has a Mediterranean flair just like my mango avocado salad and meatball salad.

The sweet, fresh tomatoes, walnuts, and crunchy cucumbers pair perfectly with cooked quinoa. But the real flavor enhancers are the red onions and shredded basil leaves, all mixed in a wonderfully sweet and zesty lemon dressing.

The creamy avocado bits add a lovely contrast in texture. Every bite is just so good. Let's make it!

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Why You'll Love This Recipe
Ingredients & Notes To Make The Dressing
Ingredients & Notes To Make The Salad
How to Make It
Substitutions and Variations
Storage
More Go-To Salads To Try Next
📖 Recipe

Why You'll Love This Recipe

It is a delicious, healthy salad you'll want to make again and again.
Meal prep it or make it on the spot in as little as 15 minutes for a hearty and healthy lunch, light dinner, or side salad to a bigger meal.
Leftovers are equally delicious the next day!

Ingredients & Notes To Make The Dressing

See the recipe card for full information on ingredients and quantities.

Here's what you need to make the quinoa salad dressing:

Extra virgin olive oil, lemon juice, fresh garlic, Medjool dates, Dijon mustard, and a tad of salt (optional) go in a blender to create a delicious creamy quinoa salad dressing.

Ingredients & Notes To Make The Salad

See the recipe card for full information on ingredients and quantities.

Here's what you need to make the cucumber quinoa salad:

Quinoa: Pre-cooked, or see instructions below on how to cook it.
Fresh Cucumbers: English or Persian cucumbers are the best for this salad recipe.
Red onion: A little goes a long way and adds a spicy touch.
Cherry tomatoes: Add a lovely, sweet summer flavor.
Fresh basil leaves: You only need a few to add tons of fragrance.
Chopped walnuts: They add a lovely richness and a nutty, delicious crunch.
Avocado: It is a great addition to an already flavorful salad. Get extra to make my nourishing Avocado Leek Soup.

How to Make It

See the full recipe with measurements in the recipe card.

A series of steps showing how to make a cucumber quinoa salad with a lemony dressing.

Step One (Picture 1 above) - Blend the lemon dressing ingredients until creamy in a small blender.

Step Two (Picture 2 above) - Combine quinoa with the chopped fresh veggies, nuts, avocado, and basil in a large bowl.

Step Three (Picture 3 above) - Pour the lemon dressing over the quinoa mixture and toss to combine.

Substitutions and Variations

Crumbled feta: Add some for a saltier touch.
Grilled Chicken or leftover baked salmon: For extra protein, add sliced grilled chicken, cooked chicken, or baked salmon.
Spiralized Cucumber: Use spiralized cucumber for a fun twist.
Fresh Herbs: Experiment with other fresh herbs like fresh parsley or mint.
Heirloom Tomatoes: Use chopped heirloom tomatoes.