Simple Watermelon Quinoa Salad

I stumbled upon this watermelon quinoa salad combination last summer when I had way too much watermelon sitting in my fridge and needed to use it up fast. The sweet, juicy watermelon chunks paired with fluffy quinoa and tangy tofu feta creates this refreshing dish that’s become my go-to for hot days and potlucks. Trust me, once you try this unexpected mix, you’ll be making it all season long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 22-27 g
• Fat: 8-12 g
• Carbohydrates: 140-155 g

Ingredients

For the salad base:

• 2 cups quinoa
• 4 cups watermelon (cut into 1-inch cubes)
• 1/2 cup pickled red onions (drained)
• 1 large cucumber (peeled and diced into 1/2-inch pieces)
• 1/3 cup fresh basil (chiffonade)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 3/4 tsp sea salt

For the garnish:

• 1/4 cup fresh mint leaves
• 1/2 cup tofu feta (crumbled)
• 1/3 cup balsamic glaze
• 1/4 cup toasted pumpkin seeds

Step 1: Cook and Cool the Quinoa

• 2 cups quinoa

Cook the quinoa according to package instructions, typically by bringing it to a boil with twice the amount of water, then simmering until tender and the liquid is absorbed (about 15 minutes).

Once cooked, spread the quinoa on a baking sheet or large plate and let it cool to room temperature for about 10-15 minutes.

This prevents the warm quinoa from wilting the delicate herbs and cucumber later.

Step 2: Prepare Fresh Ingredients

• 4 cups watermelon
• 1/2 cup pickled red onions
• 1 large cucumber
• 1/3 cup fresh basil

While the quinoa cools, prepare all your fresh components: peel and dice the cucumber into 1/2-inch pieces, cut the watermelon into 1-inch cubes, drain the pickled red onions on paper towels to remove excess liquid (this prevents the salad from becoming watery), and slice the fresh basil into thin ribbons (chiffonade).

Keep the mint leaves whole for now—I like to add them at the very end so they stay bright and aromatic.

Step 3: Make the Dressing and Combine Base

• cooled quinoa from Step 1
• prepared fresh ingredients from Step 2
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 3/4 tsp sea salt
• 1/2 cup tofu feta

In a small bowl, whisk together the extra virgin olive oil, lime juice, and sea salt until emulsified.

This creates a light, balanced dressing that won't overpower the refreshing fruit and vegetables.

In a large serving bowl, combine the cooled quinoa from Step 1 with the watermelon, cucumber, pickled red onions, basil, and tofu feta from Step 2.

Pour the dressing over the mixture.

Step 4: Toss and Finish

• 1/4 cup fresh mint leaves
• 1/3 cup balsamic glaze
• 1/4 cup toasted pumpkin seeds

Gently toss the salad until all ingredients are evenly coated with the dressing.

Add the fresh mint leaves and give one more gentle toss to distribute them throughout.

Drizzle the balsamic glaze over the top and scatter the toasted pumpkin seeds as a final garnish.

I prefer to add the balsamic glaze just before serving so it doesn't get absorbed into the quinoa and keeps its glossy appearance.

Simple Watermelon Quinoa Salad

Delicious Simple Watermelon Quinoa Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 8 servings

Calories: 750

Ingredients Method

Ingredients

  

For the salad base:

• 2 cups quinoa
• 4 cups watermelon (cut into 1-inch cubes)
• 1/2 cup pickled red onions (drained)
• 1 large cucumber (peeled and diced into 1/2-inch pieces)
• 1/3 cup fresh basil (chiffonade)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 3/4 tsp sea salt

For the garnish:

• 1/4 cup fresh mint leaves
• 1/2 cup tofu feta (crumbled)
• 1/3 cup balsamic glaze
• 1/4 cup toasted pumpkin seeds

Method

 

1. Cook the quinoa according to package instructions, typically by bringing it to a boil with twice the amount of water, then simmering until tender and the liquid is absorbed (about 15 minutes). Once cooked, spread the quinoa on a baking sheet or large plate and let it cool to room temperature for about 10-15 minutes. This prevents the warm quinoa from wilting the delicate herbs and cucumber later.
2. While the quinoa cools, prepare all your fresh components: peel and dice the cucumber into 1/2-inch pieces, cut the watermelon into 1-inch cubes, drain the pickled red onions on paper towels to remove excess liquid (this prevents the salad from becoming watery), and slice the fresh basil into thin ribbons (chiffonade). Keep the mint leaves whole for now—I like to add them at the very end so they stay bright and aromatic.
3. In a small bowl, whisk together the extra virgin olive oil, lime juice, and sea salt until emulsified. This creates a light, balanced dressing that won't overpower the refreshing fruit and vegetables. In a large serving bowl, combine the cooled quinoa from Step 1 with the watermelon, cucumber, pickled red onions, basil, and tofu feta from Step 2. Pour the dressing over the mixture.
4. Gently toss the salad until all ingredients are evenly coated with the dressing. Add the fresh mint leaves and give one more gentle toss to distribute them throughout. Drizzle the balsamic glaze over the top and scatter the toasted pumpkin seeds as a final garnish. I prefer to add the balsamic glaze just before serving so it doesn't get absorbed into the quinoa and keeps its glossy appearance.