Quinoa and Herb Salad
A protein-rich quinoa salad bursting with Mediterranean flavors, featuring sun-ripened tomatoes, crisp cucumbers, and briny olives in a lemon-herb dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs quinoa, water, 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 380 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, rinsed quinoa
- 2 cups water
- 1 cup, halved cherry tomatoes
- 1/2, diced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup, pitted and halved Kalamata olives
- 1/4 cup, crumbled feta cheese
- 1/4 cup, chopped fresh parsley
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 1 cup quinoa and 2 cups water to a boil; reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: While quinoa cooks, in a large bowl, combine 1 cup cherry tomatoes (halved), 1/2 cucumber (diced), 1/4 cup red onion (thinly sliced), 1/4 cup Kalamata olives (pitted and halved), 1/4 cup feta cheese (crumbled), and 1/4 cup fresh parsley (chopped).
- Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Once quinoa is done, let it cool for 5 minutes, then add to the vegetable bowl and toss gently. Drizzle with the dressing and toss again to combine.
Frequently asked questions
How long does Quinoa and Herb Salad take to make?
Total time is about 35 minutes (20 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 Herb Salad?
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 Herb Salad?
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 Herb Salad 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 Herb Salad vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
