Query Quinoa & Herb Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant Mediterranean-inspired salad featuring fluffy quinoa, crisp vegetables, and a zesty lemon dressing that's. This mediterranean-inspired salads ready in about 30 minutes pairs quinoa, vegetable broth, halved cherry tomatoes 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 320 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
• 2 cups vegetable broth
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup, finely minced red onion
• 1/4 cup, chopped fresh parsley
• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring 2 cups vegetable broth to a simmer in a medium saucepan, add 1 cup quinoa, cover, and cook for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
3. Step 3: Fluff cooked quinoa with a fork, let cool for 5 minutes, then fold in 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely minced red onion, and 1/4 cup chopped parsley.
4. Step 4: Pour 3/4 of the lemon vinaigrette over the salad, toss gently until evenly coated, and let marinate for 10 minutes before serving to allow flavors to meld.