Radiant Sunburst Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant dish bursting with golden hues and zesty flavors, inspired by the sun's warmth and light. This mediterranean-inspired salads ready in about 50 minutes pairs quinoa, sun-dried tomatoes, olive oil 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

• 1 cup quinoa
• 1/4 cup, chopped sun-dried tomatoes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh dill
• 1/2 cup, crumbled feta cheese
• 1/2 cup, halved grape tomatoes

Instructions

1. Step 1: Rinse 1 cup quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: In a bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Gradually add 1/4 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh dill, stirring until emulsified.
3. Step 3: Toss cooked quinoa with the dressing, then fold in 1/2 cup crumbled feta cheese and 1/2 cup halved grape tomatoes. Garnish with additional dill and serve chilled.