Healthy Quinoa Salad with Lemon and Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A light, protein-packed salad with quinoa, fresh vegetables, and a bright lemon-herb dressing. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs uncooked quinoa, halved cherry tomatoes, diced 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 240 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, uncooked quinoa
• 1 cup, halved cherry tomatoes
• 1/2, diced cucumber
• 1/4, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook 1 cup quinoa in 2 cups boiling water for 15 minutes, then drain and let cool. Transfer to a large bowl.
2. Step 2: Add 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 chopped red onion, and 1/2 crumbled feta cheese. Toss gently to combine.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp parsley, 1 tbsp dill, 1/2 tsp salt, and 1/4 tsp pepper.
4. Step 4: Pour the dressing over the quinoa salad. Toss thoroughly until all ingredients are evenly coated and glossy.
5. Step 5: Chill for 30 minutes before serving, garnished with additional parsley and feta if desired.