Lemon-Dill Quinoa Salad with Edible Flowers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, protein-rich salad featuring fluffy quinoa, crisp vegetables, and a bright lemon-dill dressing, finished with edible flowers for a garden-fresh finish. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs quinoa, cherry tomatoes, 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 350 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 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 2 tbsp fresh dill
• 2 tbsp fresh basil
• 1 tbsp fresh mint
• 1/4 cup edible flowers
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring 2 cups water to a boil in a medium saucepan; 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 let cool completely.
2. Step 2: In a large bowl, combine cooled quinoa, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup finely chopped red onion.
3. Step 3: Whisk together 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper; pour over quinoa mixture and toss gently to coat.
4. Step 4: Fold in 2 tbsp chopped fresh dill, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh mint, and 1/4 cup edible flowers until evenly distributed.