Sun-Kissed Quinoa Salad with Lemon Zest

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

A vibrant, zesty salad bursting with the brightness of the sun's rays, featuring quinoa, citrus, and herbs. This global-inspired salads ready in about 50 minutes pairs quinoa, cherry tomatoes, red onion 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 220 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 pint, halved cherry tomatoes
• 1/2 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 2 medium, juiced lemon
• 1/4 cup olive oil
• 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 15-20 minutes until tender. Let cool.
2. Step 2: In a large bowl, mix cooled quinoa with 1/2 cup chopped red onion, 1/4 cup chopped parsley, and 1 pint halved cherry tomatoes.
3. Step 3: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Pour dressing over salad and toss to coat.
4. Step 4: Serve chilled or at room temperature, garnished with additional lemon zest.