Spring Bloom Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant salad featuring quinoa, fresh herbs, and a zesty lemon vinaigrette, inspired by the renewal of spring. This mediterranean-inspired salads (vegetarian) ready in about 35 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 quinoa
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 1/3 cup fresh parsley
• 2 tbsp fresh dill
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp grape seed oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
2. Step 2: Dice 1 medium cucumber into 1/2-inch cubes. Halve 1 cup cherry tomatoes. Thinly slice 1/4 cup red onion.
3. Step 3: In a large bowl, combine cooled quinoa, cucumber, tomatoes, and onion. Add 1/3 cup fresh parsley and 2 tbsp fresh dill.
4. Step 4: In a small jar, combine 3 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp grape seed oil, 1/2 tsp salt, and 1/4 tsp black pepper. Shake until emulsified.
5. Step 5: Pour dressing over quinoa mixture. Toss until evenly coated. Chill for 30 minutes before serving.