Bid-For-Flavor Mediterranean Quinoa Salad

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant mix of roasted vegetables, tangy feta, and zesty lemon vinaigrette, perfect for a quick yet elegant meal. This Mediterranean-inspired salad recipe, ready in about 60 minutes, pairs quinoa, cherry tomatoes, 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
• 1/2 cup, finely chopped red onion
• 1/4 cup, sliced Kalamata olives
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes, stirring halfway, until crisp.
2. Step 2: In a large bowl, mix roasted quinoa with 1 pint cherry tomatoes, 1 medium zucchini, 1/2 cup red onion, and 1/4 cup Kalamata olives.
3. Step 3: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Pour over the salad and toss to coat.
4. Step 4: Top with 1/2 cup crumbled feta cheese and serve chilled or at room temperature.