Lemon-Dill Quinoa Salad with Roasted Cherry Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A refreshing grain salad featuring fluffy quinoa, burst cherry tomatoes, and bright lemon-dill dressing, ideal for picnics or potlucks. This mediterranean-inspired salads ready in about 35 minutes pairs uncooked quinoa, halved cherry tomatoes, finely diced red onion 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.

Ingredients

• 1 cup, uncooked quinoa
• 2 cups, halved cherry tomatoes
• 1/2 cup, finely diced red onion
• 3 tbsp, chopped fresh dill
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup uncooked quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: While quinoa cooks, toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast at 425°F for 12 minutes until tomatoes are blistered.
3. Step 3: Fluff cooked quinoa with a fork and let cool for 10 minutes. Transfer to a large bowl.
4. Step 4: Add 1/2 cup diced red onion, 3 tbsp chopped fresh dill, 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper to the quinoa. Stir in 2 tbsp olive oil.
5. Step 5: Gently fold in roasted cherry tomatoes and chill for 30 minutes before serving to let flavors meld.