Sunlight Quinoa Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A refreshing quinoa salad bursting with vibrant colors and a zesty lemon-olive oil dressing. This mediterranean-inspired salads ready in about 35 minutes pairs uncooked Quinoa, diced Cucumber, halved Cherry 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 300 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, diced Cucumber
• 1 cup, halved Cherry tomatoes
• 1/2 cup, finely chopped Red onion
• 1/2 cup, crumbled Feta cheese
• 1, zested and juiced Lemon
• 3 tbsp Olive oil
• 1 tbsp, chopped Dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Cook 1 cup quinoa according to package instructions. While cooking, dice 1 cucumber, halve 1 cup cherry tomatoes, and finely chop 1/2 cup red onion.
2. Step 2: In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, and red onion. Toss with 3 tbsp olive oil, 1 tbsp lemon zest, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Sprinkle 1/2 cup crumbled feta cheese over the salad. Garnish with additional lemon zest and serve chilled.