Motion Warning Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant quinoa salad with roasted vegetables and a zesty lemon-herb dressing. This mediterranean-inspired salads (vegan) ready in about 30 minutes pairs quinoa, 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 220 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
• 12 halved cherry tomatoes
• 1 medium diced zucchini
• 1/2 medium diced cucumber
• 1 small diced red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. Step 1: Rinse quinoa and cook in a pot with 2 cups water until tender, 15-20 minutes. Let cool.
2. Step 2: In a large bowl, combine quinoa, cherry tomatoes, zucchini, cucumber, and red onion. Drizzle with olive oil and lemon juice, then stir in dill, salt, and pepper. Toss to coat.
3. Step 3: Top with crumbled feta cheese and serve chilled or at room temperature.