ISO-Style Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant grain salad with a tangy lemon-herb dressing, packed with fresh vegetables and protein for a light, refreshing meal. This mediterranean-inspired salads (mediterranean) ready in about 50 minutes pairs quinoa, pint, halved cherry tomatoes, medium, 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 300 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
• 1 pint, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 small, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then cook in a pot with 2 cups water over medium heat until tender, about 15 minutes. Fluff with a fork and let cool.
2. Step 2: In a large bowl, combine 1 pint halved cherry tomatoes, 1 medium diced cucumber, and 1 small finely chopped red onion.
3. Step 3: Toss the cooked quinoa with the vegetable mixture, then stir in 1/2 cup crumbled feta cheese.
4. Step 4: In a separate small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp pepper.
5. Step 5: Pour the dressing over the salad and mix until evenly coated. Serve chilled or at room temperature.