Personalized Quinoa Salad with Herb Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A customizable grain salad packed with vibrant vegetables and a zesty herb dressing for a light, satisfying dish. This mediterranean-inspired salads (vegetarian) ready in about 40 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 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, uncooked quinoa
• 1 pint, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 small, thinly sliced red onion
• 4 oz, crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp, chopped dill
• 1 tbsp, chopped parsley
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 1.5 cups water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: In a large bowl, toss 1 pint cherry tomatoes, 1 diced cucumber, 1 small red onion, and 4 oz crumbled feta cheese.
3. Step 3: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped dill, 1 tbsp chopped parsley, and 0.25 tsp black pepper. Pour dressing over salad and toss to coat.
4. Step 4: Let sit for 5 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with additional herbs.