Ring-Alarm Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A light, refreshing quinoa salad with vibrant vegetables and a zesty lemon-herb dressing. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes pairs quinoa, pint, halved cherry tomatoes, 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

• 1 cup quinoa
• 1 pint, halved cherry tomatoes
• 1, diced cucumber
• 1/2 cup, finely chopped red onion
• 1/2 cup, crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp, chopped dill
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
2. Step 2: In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese.
3. Step 3: Whisk together olive oil, lemon juice, dill, salt, and black pepper to make the dressing. Pour over the salad and toss to coat.
4. Step 4: Chill for 10 minutes before serving, allowing flavors to meld.