Golden Hour Quinoa Salad
A vibrant, sunlit-inspired salad with roasted vegetables and a zesty citrus dressing. This Mediterranean-inspired salad recipe (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
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Instructions
- 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.
- 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.
- 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.
