Cucumber-Dill Quinoa Salad with Lemon Dressing

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A refreshing, protein-rich salad with tender quinoa, cool cucumber, and a bright lemon-dill dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs quinoa, cucumber, 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 280 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, rinsed quinoa
• 2 medium, diced 1/2-inch cucumber
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh dill
• 1, zest and juice lemon
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Cook quinoa in 2 cups water for 15 minutes until tender and water is absorbed. Fluff with a fork and let cool completely.
2. Step 2: Whisk together lemon zest, lemon juice, olive oil, apple cider vinegar, salt, and pepper in a small bowl until emulsified.
3. Step 3: In a large bowl, combine cooled quinoa, cucumber, red onion, and fresh dill. Pour dressing over and toss gently until evenly coated.
4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving to redistribute dressing.