Cucumber-Dill Quinoa Salad with Lemon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-rich salad with tender quinoa, cool cucumber, and a bright lemon-dill dressing. This mediterranean-inspired salads (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.

★ 4.6 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cucumber-Dill Quinoa Salad with Lemon Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cucumber-Dill Quinoa Salad with Lemon Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Cucumber-Dill Quinoa Salad with Lemon Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cucumber-Dill Quinoa Salad with Lemon Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cucumber-Dill Quinoa Salad with Lemon Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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