Spring Veggie Quinoa Salad

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

A refreshing mix of crisp vegetables, fluffy quinoa, and a zesty lemon vinaigrette, perfect for spring's fresh flavors. This mediterranean-inspired salads (vegan, low-carb) ready in about 50 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
• 12 oz cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 1 medium avocado
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 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 tender. Let cool.
2. Step 2: Dice 12 oz cherry tomatoes into 1/4-inch pieces. Julienne 1 medium cucumber and 1 medium red bell pepper. Dice 1 medium avocado into 1/2-inch cubes.
3. Step 3: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper. Toss the cooled quinoa, tomatoes, cucumber, bell pepper, and avocado in the dressing until coated.
4. Step 4: Chill for 30 minutes before serving. Garnish with fresh parsley if desired.