Golden Hour Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant, sunlit-inspired salad with roasted vegetables and a zesty citrus dressing. This mediterranean-inspired salads (vegan) ready in about 65 minutes pairs quinoa, cherry tomatoes, 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 320 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
• 12 oz cherry tomatoes
• 1 medium cucumber
• 1 small red onion
• 1 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 12 oz cherry tomatoes, 1/2 medium cucumber diced, and 1/4 small red onion sliced with 2 tbsp olive oil. Roast for 25 minutes until tender and slightly caramelized.
2. Step 2: In a bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, and a pinch of salt until emulsified. Set aside.
3. Step 3: Cook 1 cup quinoa in 2 cups boiling water for 15 minutes until fluffy. Fold in roasted vegetables, 1/4 cup chopped parsley, and 1 cup crumbled feta. Toss with dressing until coated. Serve chilled.