APRN-Style Quinoa Salad with Cucumber and Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A refreshing grain salad with crisp vegetables and tangy feta dressing. This mediterranean-inspired salads ready in about 40 minutes pairs quinoa, chicken broth, cucumber 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 380 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
• 2 cups chicken broth
• 1 large cucumber
• 1 cup cherry tomatoes
• 1/4 cup red onion
• 1/2 cup feta cheese
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp dill
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Rinse quinoa under cold water until water runs clear. In a saucepan, combine rinsed quinoa with 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until broth is absorbed. Remove from heat, fluff with a fork, and let cool for 15 minutes.
2. Step 2: While quinoa cools, dice 1 large cucumber and 1/4 cup finely chopped red onion. Halve 1 cup cherry tomatoes. Crumble 1/2 cup feta cheese.
3. Step 3: Whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing. Add cooled quinoa, cucumber, tomatoes, red onion, and feta to a large bowl. Pour dressing over the salad and toss gently until evenly coated.