Herb-Infused Lemon Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A zesty and refreshing salad combining fluffy quinoa, tangy lemon, and a medley of fresh herbs for a light yet satisfying meal. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 30 minutes pairs quinoa, lemon, fresh parsley 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 220 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 lemon
• 1/4 cup fresh parsley
• 2 tbsp fresh dill
• 3 tbsp olive oil
• 1 cup grape tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, juice 2 lemons into a large bowl. Add 1/4 cup chopped parsley, 2 tbsp chopped dill, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until well combined.
3. Step 3: Once quinoa is cooked, fluff with a fork. Add 1 cup halved grape tomatoes to the bowl with the dressing. Toss gently to coat all ingredients evenly. Let sit for 10 minutes at room temperature before serving.