Bear in the Yard Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant quinoa salad with roasted vegetables and a tangy vinaigrette, perfect for a light yet satisfying meal. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs quinoa, pint, halved cherry tomatoes, medium, diced zucchini 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 220 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
• 1 pint, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 medium, diced cucumber
• 1 small, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Rinse quinoa under cold water. In a saucepan, combine quinoa with 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: While quinoa cooks, toss cherry tomatoes, zucchini, cucumber, and red onion in a large bowl. Drizzle with olive oil and lemon juice, then toss to coat.
3. Step 3: In a small bowl, whisk together honey, Dijon mustard, salt, and black pepper to make the dressing. Pour over the vegetables and mix well.
4. Step 4: Once quinoa is cooked, fold it into the vegetable mixture. Garnish with fresh parsley and serve chilled or at room temperature.