Perennial Herb and Quinoa Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant salad combining nutrient-rich quinoa with seasonal herbs and crisp vegetables for a garden-inspired meal. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs quinoa, cherry tomatoes, 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 210 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 pint, halved cherry tomatoes
• 1 small, finely chopped red onion
• 2 tbsp, chopped fresh basil
• 1 tbsp, chopped fresh oregano
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse quinoa under cold water and cook in a saucepan with 2 cups water until tender, about 15 minutes. Fluff with a fork.
2. Step 2: In a separate bowl, toss cherry tomatoes, red onion, basil, and oregano with olive oil, lemon juice, salt, and pepper.
3. Step 3: Fold the cooked quinoa into the vegetable mixture until well combined.
4. Step 4: Chill for 10 minutes before serving. Garnish with additional herbs for freshness.