Herb-Infused Quinoa Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing grain salad featuring fluffy quinoa, crisp vegetables, and a zesty lemon dressing—the best way to enjoy a light, nutrient-packed meal. This mediterranean-inspired salads ready in about 35 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 310 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.

★ 3.9 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup uncooked quinoa under cold water until water runs clear. Combine quinoa with 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, whisk together 2 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp dijon mustard, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl until emulsified.
  3. Step 3: Fluff cooked quinoa with a fork and let cool to room temperature. In a large bowl, combine cooled quinoa, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley.
  4. Step 4: Pour 3/4 of the vinaigrette over the salad and toss gently until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  5. Step 5: Serve immediately or chill for 1 hour to let flavors meld, drizzling with remaining vinaigrette before serving.

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Frequently asked questions

How long does Herb-Infused Quinoa Salad with Lemon Vinaigrette take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Quinoa Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked quinoa from drying out.

Can I substitute ingredients in Herb-Infused Quinoa Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Quinoa Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Quinoa Salad with Lemon Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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