Sunbeam Lemon-Dill Quinoa Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed salad featuring bright lemon and dill flavors that mimic the warmth of sunlight, with quinoa providing a light, fluffy base. This salad recipe, ready in about 30 minutes, pairs quinoa, vegetable broth, and fresh lemon juice 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 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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
• 2 cups vegetable broth
• 3 tbsp fresh lemon juice
• 3 tbsp fresh dill
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups vegetable broth in a medium saucepan. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: Fluff quinoa with a fork while still warm, then transfer to a large bowl. Stir in 3 tbsp fresh lemon juice, 3 tbsp finely chopped dill, and 1/2 tsp sea salt while quinoa is still slightly warm.
3. Step 3: Add 1 cup halved cherry tomatoes and 1/2 cup diced cucumber to the quinoa mixture. Drizzle with 2 tbsp extra-virgin olive oil and toss gently until all ingredients are evenly coated and the salad is glossy.