Low-Calorie Quinoa Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, protein-rich salad featuring quinoa, roasted vegetables, and a zesty citrus dressing. This mediterranean-inspired salads ready in about 50 minutes pairs uncooked quinoa, pint halved cherry tomatoes, medium diced zucchini 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 150 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
• 1 pint halved cherry tomatoes
• 1 medium diced zucchini
• 1 large diced bell peppers
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Let cool.
2. Step 2: In a large bowl, toss cooled quinoa with cherry tomatoes, zucchini, and bell peppers. Season with salt and black pepper.
3. Step 3: In a small bowl, whisk olive oil, lemon juice, and dill until emulsified. Pour over the salad and toss to coat. Serve chilled or at room temperature.