This quinoa salad with cherry tomatoes and cucumbers is an easy, colorful, summer salad that is the perfect side dish or main meal on a hot day. It features quinoa, fresh summer veggies, peppery arugula and feta cheese. A light, healthy, summer salad.
After a bit of a blogging break (over 6 months!), I’m back with this easy, colorful, summer salad.
I eat a lot of salad in the summer, often three or four times a week, and this quinoa salad with cherry tomatoes and cucumbers has been my go to summer salad.
I love adding quinoa to salads. It’s one of my favorite whole grains. It adds protein, fiber and gives the salad a bit of a nutty taste.
I cook up a big batch of quinoa every Sunday and it keeps in the fridge all week. Having quinoa precooked and ready in the fridge means you can whip up this salad in no time at all.
Arugula is one of my favorite greens – crisp, fresh and peppery. Some people find the flavor too strong – you can always switch it out for tender spring greens or baby spinach.
To finish the salad off, I’ve added crunchy walnuts, salty feta and a little red onion. Everything is tossed together with a red wine vinaigrette.
Want to make it vegan? Then trade out the feta for salty olives.
This summer quinoa salad holds up well in the fridge. I usually make extra so I can bring the leftovers to work the next day. I pack it up the night before in a container so I can just grab it and go in the morning.
If you’re a fan of quinoa salads here are some other great choices:
- Quinoa salads with asparagus, cherry tomatoes and pecans.
- Quinoa salad with avocado, cherry tomatoes and feta.
- Quinoa salad with chickpeas, arugula, feta and almonds.
Quinoa Salad with Cherry Tomatoes and Cucumbers
Quinoa salad with cherry tomatoes and cucumbers. An easy, colorful, summer salad that is the perfect side dish or main meal on a hot day. It features quinoa, fresh summer veggies, peppery arugula and feta cheese.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4
- Category: Salad
Ingredients
Salad
- 1 1/2 cup cooked quinoa (cook as per the package instructions)
- 4 cups chopped arugula
- 1 1/2 to 2 cups chopped cherry tomatoes
- 1 cup diced english cucumber
- 2 oz feta cheese
- 1/3 cup walnut pieces
- 1 to 2 tbs minced red onion
Dressing
- 4 tbs olive oil
- 2 tbs red wine vinegar
- 1 minced garlic clove
- 8 twists of fresh black pepper from a pepper mill
- Pinch of sea salt
Instructions
- Cook quinoa as per the package instructions. Let cool slightly when done.
- Roughly chop arugula and add to a large bowl.
- Slice cherry tomatoes in half and add to the bowl.
- Dice cucumber and add to the bowl.
- Dice feta cheese and add to the bowl.
- Mince red onion and add to the bowl.
- Add cooked quinoa and walnuts to the bowl.
- Whisk olive oil, red wine vinegar, minced garlic, black pepper and salt together.
- Toss salad with dressing and serve.
Notes
Make sure to rinse your quinoa before cooking. This will remove any bitter taste.
If you pre-cook the quinoa, it will keep in the fridge for about a week.
I like to give my greens a rough chop, it makes them much easier to eat.
Nutrition
- Serving Size: 1 (of 4)
- Calories: 478
- Sugar: 4.1g
- Sodium: 170mg
- Fat: 27g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6.6g
- Protein: 13.6g
- Cholesterol: 13mg
This is such a healthy and nutrient-dense salad recipe, Geraldine! Is it possible to use yellow instead of red onion when preparing this salad?
Hi Agness, I’m not sure yellow onion will work – it will probably be too harsh. Maybe try scallions instead? Let me know if you try it. Thanks!
Happy you’re back!
This salad looks great! I love your recipes 🙂
What a great thing to say – thanks so much, Jessica! You made my day.
Love easy salads like this recipe! Welcome back. Looking forward to more of your delicious creations.
Thanks so much, Nicole!
Welcome back, Geraldine!!!! I’ve been checking your site periodically and hoping to see a new post from you, so I’m ecstatic to see this salad! I eat salads repeatedly all year long, but especially during the summer. Needless to say, this salad is definitely calling my name! Love the feta in here! Funky cheese is the best! 🙂 Cheers, friend!
Thanks, Cheyanne, for taking the time to checking in on me! I appreciate it. Life just got in the way a bit so I didn’t have time to post. Hoping to get back on a weekly schedule again. And yes to funky cheeses – feta is my favorite!
Welcome back Geraldine!! I love a good quinoa salad and this is just that! So nice and light, yet hearty! I’ll definitely be adding this to our menu. Love the walnuts and feta additions. Thanks for sharing. Looking forward to more delicious recipes!
Thanks so much, Mary Ann. I love a good quinoa salad too – it’s pretty much all I eat in the summer :).
What a comeback! This is a gorgeous salad, Geraldine and I love that it’s make ahead – on the ready when you are. I’m certain the tomatoes are home grown, and they’re gorgeous, plump and juicy. Quinoa is such a good base for hearty salads, one of my favorites. Gorgeous work, and welcome back Geraldine! xo
Thanks so much, Traci. It’s good to finally start posting again. This ones is definitely a great salad for the next day – the arugula holds up well.
Hi friend! I can’t believe it’s been six months since your last post! I’ve missed you and your bright and colorful dishes! This salad is everything I crave these days! I love quinoa in my salad and the addition of walnuts is a perfect touch! Pinned!
Thanks so much, Annie – I can’t believe it’s been six months either! Time just seems to be flying by. Thanks for the pin!