Golden Herb-Infused Quinoa Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A light and refreshing salad featuring quinoa, garden herbs, and a zesty lemon dressing, ideal for a sunny garden lunch. This mediterranean-inspired salads (vegetarian) ready in about 40 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
• 1/2 cup Cucumber
• 1 cup Cherry tomatoes
• 1/4 cup Red onion
• 1/4 cup Fresh parsley
• 2 tbsp Fresh dill
• 1 Lemon
• 3 tbsp Olive oil
• 1 tbsp Honey
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Rinse 1 cup uncooked quinoa under cold water. Combine quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
2. Step 2: In a large bowl, combine 1/2 cup diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion. Add 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill.
3. Step 3: In a small bowl, whisk 1/4 cup lemon juice, 3 tbsp olive oil, 1 tbsp honey, 1/4 tsp salt, and 1/4 tsp black pepper to make dressing. Pour over quinoa mixture and toss gently until well combined. Chill for at least 30 minutes before serving.