Nursing License Quinoa Salad with Lemon Vinaigrette

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

A refreshing quinoa salad packed with cherry tomatoes, cucumber, and a bright lemon dressing. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs quinoa, cherry tomatoes, cucumber 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
• 1 cup cherry tomatoes
• 1/2 cucumber
• 1/4 cup red onion
• 1 lemon
• 3 tbsp olive oil
• 2 tbsp dill
• 1/2 cup feta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then cook in 2 cups water for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool for 10 minutes.
2. Step 2: Dice 1/2 cucumber, 1/4 cup red onion, and 1 cup cherry tomatoes. Chop 2 tbsp fresh dill.
3. Step 3: Whisk 3 tbsp olive oil, 1/4 cup lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl until emulsified.
4. Step 4: In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, and dill. Pour dressing over and toss gently. Top with 1/2 cup crumbled feta cheese before serving.