Homeschooler's Harvest Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant quinoa salad packed with seasonal vegetables and herbs, perfect for family meals or educational themed dinners. This mediterranean-inspired slow cooker (vegetarian) ready in about 30 minutes pairs quinoa, pint, halved cherry tomatoes, medium, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
• 1 pint, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 small, finely chopped red onion
• 4 cups, chopped spinach
• 0.5 cup, crumbled feta cheese
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp, chopped dill
• 0.25 tsp salt
• 0.125 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and 0.25 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Let cool to room temperature.
2. Step 2: In a large bowl, mix cooled quinoa with 1 pint halved cherry tomatoes, 1 medium diced cucumber, 1 small finely chopped red onion, and 4 cups chopped spinach. In a separate jar, whisk 3 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped dill, 0.125 tsp black pepper, and a pinch of salt. Pour dressing over salad and toss to coat.
3. Step 3: Fold in 0.5 cup crumbled feta cheese and refrigerate for 30 minutes to allow flavors to meld. Serve chilled or at room temperature.