Aperol Zest Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing quinoa salad with zesty orange notes and a bittersweet finish, ideal for a light, vibrant meal. This mediterranean-inspired salads ready in about 40 minutes pairs quinoa, medium, halved cherry tomatoes, small, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 12 medium, halved cherry tomatoes
• 1 small, thinly sliced red onion
• 1/4 cup, chopped cilantro
• 1 medium, diced avocado
• 1 tbsp orange zest
• 1 tbsp Aperol
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Rinse 1 cup quinoa and cook in 2 cups water according to package instructions. Let cool.
2. Step 2: In a bowl, mix 12 halved cherry tomatoes, 1 small thinly sliced red onion, 1/4 cup chopped cilantro, and 1 diced avocado.
3. Step 3: Whisk together 1 tbsp orange zest, 1 tbsp Aperol, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Pour over the salad and toss to coat. Serve chilled or at room temperature.