Fiber-Rich Mediterranean Quinoa Salad with Lemon-Dill Dressing

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A refreshing and nutritious quinoa salad bursting with fiber-rich vegetables and a bright lemon-dill dressing perfect for a healthy meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs quinoa, water, 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 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
• 2 cups water
• 1 medium, diced into 1/2-inch cubes cucumber
• 1 cup, halved cherry tomatoes
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/3 cup, pitted and sliced kalamata olives
• 1/2 cup, crumbled feta cheese
• 2 tbsp, finely chopped fresh dill
• 3 tbsp, freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• 1 clove, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Step 2: In a large bowl, combine 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/3 cup sliced kalamata olives, and 1/2 cup crumbled feta cheese.
3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 2 tbsp finely chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
4. Step 4: Add the fluffed quinoa to the vegetable and cheese mixture. Pour the lemon-dill dressing over the salad and toss gently until all ingredients are evenly coated and vibrant.