Sun-Dried Tomato & Herb Quinoa Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A protein-packed quinoa salad featuring sun-dried tomatoes, fresh herbs, and a bright lemon dressing—perfect for meal prep. This mediterranean-inspired salads (high-protein, gluten-free) ready in about 35 minutes pairs uncooked quinoa, finely diced red onion, chopped fresh basil 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 290 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
• 1/4 cup oil-packed, drained and chopped sun-dried tomatoes
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 1, zested and juiced lemon
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Rinse quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool for 10 minutes.
2. Step 2: Whisk together lemon zest, lemon juice, 3 tbsp olive oil, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
3. Step 3: In a large bowl, combine cooled quinoa, chopped sun-dried tomatoes, red onion, basil, and parsley. Pour dressing over salad and toss gently until evenly coated.
4. Step 4: Refrigerate for at least 30 minutes to allow flavors to meld before serving.