Make this quinoa salad once for a week of easy lunches

Name: Healthy big batch quinoa salad recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 cups
Ingredients: 400g quinoa; 400g punnet grape or cherry tomatoes, halved; 2 telegraph cucumbers, halved, thinly sliced; 4 celery stalks, thinly sliced; 1 red onion, finely chopped; 500.00 ml herbs (see recipe notes); 125ml olive oil; 80ml red wine vinegar; 40.00 ml honey; 40.00 ml wholegrain mustard

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15m

16 cups

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by Lucy Nunes

Delicious Team

Dec 30, 2025

This quinoa salad is quick and easy, delicious and filling, and the beauty of it is that you can enjoy it just as it is or use it to create several different meals. It lasts for a week in the fridge, and can be the base for a super-speedy tuna or chicken salad.

Ideas for the week:

Leftover roasted vegetables, feta and toasted seed mix
Canned tuna in olive oil and olives
Leftover roast chicken, avocado and roasted almonds

2 cups (400g) tri-coloured quinoa, rinsed and drained
400g punnet grape or cherry tomatoes, halved
2 telegraph cucumbers, halved, thinly sliced
4 celery stalks, thinly sliced
1 red onion, finely chopped
2 cups herbs (see recipe notes)

Dressing

1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) red wine vinegar
2 tbs honey
2 tbs wholegrain mustard

Method

1.

Cook the quinoa according to packet instructions. Set aside to cool.
2.

For the dressing, place all ingredients in a jar that has a lid. Close the lid and shake until combined and honey has dissolved. Season with salt flakes and freshly ground black pepper to taste.
3.

In a large bowl, combine the cooked quinoa, tomatoes, cucumber, celery, red onion and herbs. Drizzle over the dressing and gently toss to combine. Divide between 8 containers and store in the fridge. Toss bases with extra ingredients each day for a quick and healthy lunch.