Are you ready for a salad that promises freshness with every bite? This cooling tri-color quinoa salad with cucumber, mint, and lime dressing is light, vibrant, and practically bursting with summer vibes.
In the throes of the summer sun, I try to stick with anti-inflammatory foods. And that means foods that will either cool (or simply not heat up!) my body, so that I have my own sort of central air conditioning situation going on.
We’re talking veggies (particularly leafy greens or veggies that are high in water), berries, seeds, nuts, lean meat, and amazing summer salads.
And that’s exactly where this glorious tri-color quinoa salad with cucumber, mint, and lime dressing comes in!
Nutty tri-color quinoa forms a hearty base, with crisp cucumber and fresh mint bringing all the cooling vibes. The lime dressing ties everything together with tangy citrus and just a whisper of garlic for a hit of savory goodness. The Middle Eastern-style za’atar seasoning lends a subtle warmth for depth of flavor.
I love whipping this up to serve with grilled summer veggies, pork chops, or steak. But it’s equally delicious with any kind of lunch (or spooning up straight from the bowl!).
So, get ready to feel as cool as a cucumber!
This Tri-Color Quinoa Salad Ingredients:
You really don’t need many ingredients to make this tri-color quinoa salad come to life. And trust me, you’ll love those zippy flavors from the mint and lime juice.
Tri-Color Quinoa: This ingredient is the colorful, nutty base that gives this salad its signature texture and a gorgeous speckled look. Quinoa contains all essential amino acids for a plant-based protein. I use Bob’s Red Mill quinoa as it just looks so pretty.
Cucumber: The cool, and hydrating hero that swoops in to save this salad at the height of summertime! Crisp cucumbers are the perfect contrast to hearty quinoa.
Fresh Mint: Refreshing, fragrant, and totally essential! It gives this salad its breezy, spa-day personality with a touch of herby goodness.
Garlic: A punch of savory depth to keep things balanced.
Pine Nuts: For a bit of crunchy texture. Plus, that buttery, toasty flavor plays beautifully with lime and mint!
Olive Oil: Brings all those flavors together and forms the base of the dressing. It’s also packed with antioxidants and healthy fats!
Lime Juice: Bright, tangy, and totally mood-lifting! It gives the salad its zip.
Za’atar Seasoning: This is the salad’s herby secret weapon. Just a pinch adds warmth and complexity.
Sea Salt and Black Pepper: Because every great dish needs that flavor enhancer. A dash is all you need.
Optional Add-Ins: Crumbled feta cheese, fresh herbs, or golden raisins or other dried fruit) for a sweet-salty twist. Highly recommended if you’re feeling extra (which I always am!).
Recipe Customizations
- Toss in extra fresh vegetables such as baby spinach, arugula, green onions, cherry tomatoes or grape tomatoes, red onion, and red bell pepper are a great addition too.
- Add chickpeas (garbanzo beans), black beans, or lentils for extra protein and staying power.
- Swap pine nuts for pistachios, sunflower seeds, or almonds. Just keep the crunch and nutty flavor alive.
- Try lemon juice and lemon zest instead of lime if that’s what you have on hand. It won’t alter the flavor too much, but I do prefer lime!
- Make it creamy with a scoop of mashed avocado or a drizzle of tahini.
- Use white quinoa or red quinoa instead of tri color quinoa.
Helpful Tips
- You’ll definitely want to rinse the quinoa before cooking to remove any bitterness.
- Let the quinoa cool completely before tossing. Warm quinoa + cucumber = not the vibe!
- If you toast the pine nuts first, they’ll add an amazing nutty aroma to this salad.
- Taste as you go! Add more lime or salt to balance this tri-color quinoa salad just right.
- If you can, chill the salad for at least 15 minutes before serving to let all those flavors mingle.
How to Make Tri-Color Quinoa Salad
Cook and cool your tri-color quinoa according to the package instructions. This will usually take around 12-15 minutes. I like soaking quinoa in several cups of water prior to cooking it. Allow the quinoa to cool to at least room temperature, but ideally chill it in the refrigerator prior to using.
Meanwhile, chop your cucumber, mint, and garlic. Toast your pine nuts at this point if you’d like!
Whisk together olive oil, lime juice, za’atar, and sea salt in a small bowl to make the dressing.
Toss everything including the cooled cooked quinoa together in a large bowl until it’s all evenly coated.
Taste, adjust your seasoning, and serve chilled or at room temperature!
Store leftovers in an airtight container in the refrigerator for up to 1 week.
This Cooling Tri-Color Quinoa Salad with Cucumber, Mint & Lime Dressing is the ultimate warm-weather bowl.
It’s bright, wholesome, ridiculously easy to make, and the perfect side dish to any meal. Make it for meal prep to enjoy throughout the week and enjoy it for all your summer barbecues!
If you love making homemade quinoa salad recipes, also try these gems.
More Quinoa Salads:
- Crunchy Cabbage Salad with Peanut Dressing
- Mediterranean Chickpea Quinoa Salad
- Greek Chickpea Salad
- Corn and Tomato Salad
Tri-Color Quinoa Salad Recipe
Ingredients
Optional for Serving
- 1 cup feta cheese crumbles
- 1/2 cup golden raisins
Instructions
- Add 2 cups of water to a pot and bring to a full boil. Add the quinoa, reduce heat to a simmer, and cover. Cook 12 to 15 minutes, or until the water has been absorbed. Remove from heat and allow quinoa to sit 3 to 5 minutes. Remove the lid and fluff with a fork.
- Add the cooked quinoa to a large serving bowl, along with the cucumber, mint, garlic, and pine nuts. Whisk together the olive oil, lime juice, za’atar, and sea salt. Pour the dressing over the quinoa and toss everything together well. Taste quinoa salad for flavor and add more lime juice and salt to taste. Serve with golden raisins and feta cheese (optional).
Nutrition
I shared this recipe on July 1, 2015. On January 13, 2026, I updated the photos, added ingredient notes, and helpful tips to make the recipe even easier to prepare.
Normally I’m not so crazy for cukes, but this heat has got me craving them like never before! Love that this is so refreshing as well as filling and healthy!
i’m so on board with ALL THE CUCUMBERS. i’ll be adding this tasty meal into my rotation.
When I read the world “togezaaaaah” all I could think of was “Mawwiage, mawwiage, is what brings us togevahh today.” haha!! I hope you know the reference 😉
I’d be major lost without my iced coffee. Thank the lawd for AC–best invention ever! I can’t wait for my cucumbers to mature so I can become cucumber obsessed this summer. This is on The List!
You have to know that Middle Eastern salads are my jam sizzle!! PS holler when you find some teal jelly sandals because I want them in my life STAT.
Wow, I loved my jelly shoes! Haven’t thought of those in a million years. This salad looks so light and healthy – I love quinoa salads in the summer!
I love the way tricolor quinoa looks and the cucumber, mint, and lime dressing sounds cooling and heavenly! Just what we need to beat this heat! Pinning 🙂
Jelly sandals!! Haha, sweet memories. The Pac-Man tank top actually reminds me of one of Brandon’s coworkers who was visiting from France for the summer. We went to go pick him up to take him out to dinner one night and he was wearing a Sonic the Hedgehog shirt and we thought it was the funniest thing!
But anyways, I feel cooler just looking at this salad. Cucumber, mint and za’atar sounds like an AMAZING combo! And of course you can’t go wrong with tricolor quinoa. 🙂
Quinoa salads are my thing. I love them. I actually made one yesterday! I love that za’atar in there. One of the best spices out there in my humble opinion. Yeah for summer!
I will gladly take some of the summer heat off of your hands–we need it in Pittsburgh. I’m pale as a…. I have no idea. I’m really pale. This salad looks delicious. I’ll take this+sunshine please!