Lemon-Dill Quinoa Salad with Cucumber and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and bright quinoa salad tossed with fresh cucumber, crumbled feta, and a zesty lemon-dill vinaigrette, ideal for picnic freshness. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs rinsed quinoa, water, medium, diced English 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 280 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; remove from heat and cool completely.
  2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified and bright.
  3. Step 3: In a large bowl, combine the cooled quinoa, 1 diced English cucumber, 3/4 cup crumbled feta cheese, and 2 tbsp chopped fresh dill.
  4. Step 4: Pour the lemon-dill vinaigrette over the quinoa mixture and toss gently to coat all ingredients evenly.
  5. Step 5: Refrigerate for at least 30 minutes to allow flavors to meld before packing for your picnic.

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Frequently asked questions

How long does Lemon-Dill Quinoa Salad with Cucumber and Feta take to make?

Total time is about 25 minutes (10 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 Lemon-Dill Quinoa Salad with Cucumber and Feta?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Lemon-Dill Quinoa Salad with Cucumber and Feta?

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 Lemon-Dill Quinoa Salad with Cucumber and Feta 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.

Is Lemon-Dill Quinoa Salad with Cucumber and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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