Lemon-Herb Quinoa Salad with Roasted Cherry Tomatoes

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

A protein-packed, colorful salad with fluffy quinoa, sun-ripened tomatoes, and a zesty lemon-herb dressing for a light yet satisfying lunch. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs uncooked quinoa, halved cherry tomatoes, thinly sliced 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 285 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
• 1/4 cup thinly sliced red onion
• 1/4 cup finely chopped fresh parsley
• 1 large, zested and juiced lemon
• 3 tbsp olive oil
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups halved cherry tomatoes with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; roast for 15 minutes until blistered and tender.
2. Step 2: Cook 1 cup uncooked quinoa in 2 cups water according to package directions (usually 15 minutes), then fluff with a fork. Let cool completely.
3. Step 3: In a large bowl, whisk 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper. Add cooled quinoa, 1/4 cup sliced red onion, 1/4 cup chopped parsley, 1 tsp lemon zest, and roasted tomatoes; toss until evenly coated.