Golden Sunlight Quinoa Salad

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant quinoa salad infused with citrus and toasted nuts for a sunny, light flavor profile. This salad recipe (vegetarian), ready in about 50 minutes, pairs quinoa, water, olive oil 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
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 1 pint, halved cherry tomatoes
• 1 small, finely diced red onion
• 1/4 cup, chopped fresh parsley
• 1/4 cup, toasted walnuts

Instructions

1. Step 1: Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let cool.
2. Step 2: In a large bowl, whisk olive oil, lemon juice, and chopped parsley. Fold in cooled quinoa, cherry tomatoes, and red onion.
3. Step 3: Toss with toasted walnuts until evenly coated. Serve chilled or at room temperature.