Census-Counted Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A refreshing grain salad with Mediterranean flavors, perfect for celebrating the growth of U.S. cities. This mediterranean-inspired salads (vegan) ready in about 25 minutes pairs Quinoa, Cherry tomatoes, 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 300 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

• 100g Quinoa
• 12 Cherry tomatoes
• 1 Cucumber
• 100g Feta cheese
• 1/4 cup, sliced Olives
• 2 tbsp Olive oil
• 1 Lemon
• 1 tbsp, chopped Dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Rinse 100g quinoa under cold water. In a pot, combine quinoa with 1.5 cups water, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Let cool.
2. Step 2: In a bowl, toss cooled quinoa with 12 halved cherry tomatoes, 1/2 diced cucumber, 100g crumbled feta cheese, and 1/4 cup sliced olives.
3. Step 3: In a small jar, whisk together 2 tbsp olive oil, 1 lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped dill. Pour dressing over the salad and toss to coat.
4. Step 4: Serve chilled or at room temperature, garnished with additional dill and lemon wedges.