Search-Optimized Quinoa Salad
A light, nutrient-packed quinoa salad with vibrant vegetables and a zesty dressing, designed for quick preparation and maximum freshness. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs quinoa, cherry tomatoes, 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, uncooked quinoa
- 1 pint, halved cherry tomatoes
- 1, diced cucumber
- 1/2, thinly sliced red onion
- 1/2 cup, crumbled feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp, chopped dill
- 1/2 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse 1 cup quinoa and cook in 2 cups boiling water for 15 minutes until tender. Fluff and let cool.
- Step 2: In a bowl, combine 1 pint halved cherry tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, and 1/2 cup crumbled feta cheese.
- Step 3: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped dill, and 1/2 tsp black pepper. Pour over the salad and toss to coat. Chill for 10 minutes before serving.
