Edible Flower Quinoa Salad with Citrus Vinaigrette

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

A vibrant grain salad featuring quinoa, citrus zest, and edible flowers, dressed with a zesty vinaigrette for a refreshing floral dish. This Mediterranean-inspired salad recipe, ready in about 45 minutes, pairs quinoa, cherry tomatoes, 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 quinoa
• 1 cup, halved cherry tomatoes
• 1/2 cup, finely diced red onion
• 1/4 cup, chopped edible nasturtiums
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt

Instructions

1. Step 1: Rinse quinoa and cook in 2 cups water until tender (15-20 minutes). Let cool.
2. Step 2: In a bowl, mix quinoa, tomatoes, onion, and nasturtiums. Whisk olive oil, vinegar, honey, and salt together, then drizzle over the salad.
3. Step 3: Gently toss to coat. Garnish with additional lemon zest and edible flowers before serving.