Quinoa and Cucumber Salad with Dill Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad with cool cucumber, tangy dill, and a light lemon dressing, ideal for lunch or side dish. This mediterranean-inspired salads ready in about 30 minutes pairs quinoa, water, 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 240 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
  2. Step 2: In a large bowl, combine cooled quinoa, 1 diced cucumber, and 1/4 cup finely chopped red onion. Add 2 tablespoons chopped fresh dill.
  3. Step 3: Whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour over quinoa mixture and toss until evenly coated.

Frequently asked questions

How long does Quinoa and Cucumber Salad with Dill Dressing 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 Cucumber Salad with Dill Dressing?

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 quinoa from drying out.

Can I substitute ingredients in Quinoa and Cucumber Salad with Dill Dressing?

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 Cucumber Salad with Dill Dressing 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.

What goes well with Quinoa and Cucumber Salad with Dill Dressing?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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