Sun-Dried Tomato & Herb Quinoa Salad

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Hearty quinoa tossed with sun-dried tomatoes, cucumber, and a zesty lemon-herb dressing for a refreshing lunch. This Mediterranean-inspired salad recipe (gluten-free), ready in about 30 minutes, pairs quinoa, vegetable broth, sun-dried tomatoes 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 310 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
• 2 cups vegetable broth
• 1/4 cup (oil-packed, chopped) sun-dried tomatoes
• 1/2 (diced) cucumber
• 1/4 cup (thinly sliced) red onion
• 2 tbsp (chopped) fresh basil
• 1/2 (juiced) lemon
• 3 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions

1. Step 1: Rinse quinoa thoroughly under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, whisk together lemon juice, 2 tbsp olive oil, oregano, and salt in a small bowl to create dressing.
3. Step 3: Fluff cooked quinoa with a fork, then let cool for 10 minutes. Transfer to a large bowl and add sun-dried tomatoes, cucumber, red onion, and basil.
4. Step 4: Pour dressing over salad and toss gently until evenly distributed. Chill for 30 minutes before serving to allow flavors to meld.