Spring Herb Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant quinoa salad bursting with fresh spring greens, cherry tomatoes, and fragrant herbs. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs quinoa, medium cherry tomatoes, spring greens 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 250 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
• 12 medium cherry tomatoes
• 4 cups spring greens
• 1 small red onion
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Toss 12 cherry tomatoes with 1/4 cup olive oil and 1 tbsp lemon juice. Roast at 400°F (200°C) for 20 minutes until softened.
3. Step 3: In a large bowl, mix 4 cups spring greens, 1 small red onion (diced), 1/4 cup dill, and 1/4 cup parsley. Drizzle with remaining 2 tbsp olive oil and 2 tbsp lemon juice. Season with salt and black pepper.
4. Step 4: Fold in cooked quinoa and roasted tomatoes. Toss gently to combine.