Cucumber Quinoa Salad with Cherries

Filled with sweet cherries, crunchy cucumber and fresh basil, this cucumber quinoa salad makes a perfect summer dish! Ready in 35 minutes or less!

Raise your hand if you somehow make a giant mess each and every time you enjoy sweet summer cherries. I can’t be alone in this, right??

A white bowl filled with Cucumber Quinoa Salad with a serving spoon to the side.

Don’t even get me started on when I use them in a recipe … the kitchen looks like a war zone with bright red stains everywhere. Then again, I tend to make a mess no matter what I’m doing in the kitchen, so there’s that. Probably why Emma the beagle loves to hang out under my feet.

But anyway! Summer cherries! They are the best, yes? And while most of the cherries I buy tend to get hoarded for snacking, I figured it would be a crying shame not to feature them in at least one recipe this season.

Which brings us to today. And this cucumber quinoa salad with cherries!

Sweet. Savory. And a most excellent side dish for any summer meal, potluck or gathering!

It’s fresh and hearty and satisfying. And I would highly encourage you to serve this along with burgers of any kind. Veggie, beef, chicken! I know firsthand that it goes well with allll three.

I would also encourage you to save some of the salad for leftovers … because it makes for a fantastic lunch. Just saying.

Side angle view of a white bowl filled with Quinoa Cucumber Salad with a spoon in the bowl.

The actual recipe is super simple. We chop up some fresh veggies and the fruit, cook up some quinoa and whisk together a quick dressing. It all gets mixed together, and ta-da! The dish is done.

Tips & Tricks For This Cucumber Quinoa Salad

  1. I personally love this dish warm. However! It’s still pretty darn awesome cold. But, if you can enjoy it warm, doooo it!
  2. If you use regular dark cherries, they do bleed a tad into the other components of the salad. It’s not horrible, but it does happen a bit. So if you’re really particular about that sort of thing, you can go for the “white” rainier cherries instead!

The colors, the flavors! It’s like summer packaged up in a pretty little bowl!

A white bowl filled with Cucumber Quinoa Salad with a serving spoon in the dish.

Tools I Love & Use To Make This Recipe (contains affiliate links):

OXO Good Grips Cherry Pitter – I finally broke down and bought a cherry pitter last summer. Guys, it’s a game changer. And totally worth the minimal price tag!

Additional Quinoa Salad Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to here from you.

Cucumber Quinoa Salad with Cherries

Cucumber Quinoa Salad with Cherries

Yield: about 6 servings, as a side
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Filled with sweet cherries, crunchy cucumber and fresh basil, this cucumber quinoa salad makes a perfect summer dish! Ready in 35 minutes or less!


For the salad:

  • 1 cup uncooked quinoa, rinsed
  • 2 cups low sodium vegetable broth
  • 1 medium-large cucumber, peeled and chopped
  • ½ cup thinly sliced green onion
  • 1 cup pitted and halved fresh cherries
  • ⅓ cup sliced almonds
  • ⅓ cup chopped fresh basil

For the dressing:

  • ¼ cup olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon orange zest
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • pinch of pepper


For the salad:

  1. Add the quinoa and broth to a medium saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the broth is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl, then allow it to cool for about 10 to 15 minutes.
  2. Once cooled, add the cucumber, green onions, cherries, almonds and basil to the bowl. Toss to combine.

For the dressing:

  1. Whisk together all the ingredients for the dressing in a small bowl. Pour into the bowl with the quinoa and toss to combine. Taste and season with additional salt / pepper as needed (I usually add about ¼ teaspoon additional salt). Serve!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 258 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 143mg Carbohydrates: 29g Fiber: 4g Sugar: 7g Protein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.