Lemon-Infused Quinoa Salad with Cucumber and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and refreshing salad combining protein-rich quinoa with crisp cucumber, juicy cherry tomatoes, and tangy feta cheese, dressed in a zesty lemon vinaigrette. This Mediterranean-inspired no-cook recipe pairs simple pantry staples for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Serves 2 Mediterranean cuisine 320 cal/serving
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Instructions

  1. Step 1: In a large bowl, combine 1 cup cooked quinoa, 1 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 1/4 cup crumbled feta cheese.
  2. Step 2: Toss gently to mix.,In a small jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.,Pour the dressing over the quinoa mixture and stir until all ingredients are evenly coated.
  3. Step 3: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

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