Quinoa and Cherry Tomato Salad with Feta
A refreshing, healthy salad combining protein-rich quinoa, sweet cherry tomatoes, crunchy cucumber, and salty feta, dressed with a zesty lemon-tahini vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs (uncooked) quinoa, (halved) cherry tomatoes, medium (diced) 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 280 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
- 200g (uncooked) quinoa
- 200g (halved) cherry tomatoes
- 1 medium (diced) cucumber
- 100g (crumbled) feta cheese
- 1 (juiced) lemon
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp (chopped) fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 200g quinoa under cold water. In a medium pot, bring 3 cups water to a boil, add quinoa, 1/2 tsp salt, and 1/4 tsp pepper. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Step 2: In a large bowl, combine 200g halved cherry tomatoes, 1 diced cucumber, and 100g crumbled feta. Add cooled quinoa and 2 tbsp chopped parsley. In a small bowl, whisk together 2 tbsp tahini, 2 tbsp olive oil, 1 tbsp honey, 2 tbsp lemon juice, and 1/4 tsp pepper. Pour the dressing over the salad and toss to coat evenly. Chill for 30 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quinoa and Cherry Tomato Salad with Feta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quinoa and Cherry Tomato Salad with Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) quinoa from drying out.
Can I substitute ingredients in Quinoa and Cherry Tomato Salad with Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quinoa and Cherry Tomato Salad with Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quinoa and Cherry Tomato Salad with Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order mediterranean delivery again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
