Dill-Infused Quinoa Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A light, protein-rich salad featuring fluffy quinoa tossed with crisp vegetables and a bright lemon dressing infused with fresh dill. This mediterranean-inspired vegetarian ready in about 30 minutes pairs rinsed Quinoa, Water, halved Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cups Water
• 1 cup, halved Cherry tomatoes
• 1, diced Cucumber
• 1/4 cup, finely chopped Red onion
• 2 tbsp, chopped Fresh dill
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Let quinoa stand covered for 5 minutes, then fluff with a fork.
3. Step 3: In a large bowl, combine 1 cup halved cherry tomatoes, 1 diced cucumber, and 1/4 cup finely chopped red onion.
4. Step 4: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh dill.
5. Step 5: Add cooked quinoa to the vegetable bowl, pour dressing over, and toss until evenly coated.