Sunlit Quinoa Salad with Herbed Vinaigrette
A vibrant, light salad bursting with fresh vegetables and a zesty herbed dressing for a refreshing summer dish. This mediterranean-inspired salads (vegan) ready in about 50 minutes pairs quinoa, cherry tomatoes, medium cucumber 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
- 12 oz cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 1 cup, crumbled feta cheese
- 1/2 cup kalamata olives
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup, chopped fresh dill
- 1 clove, minced garlic
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa in a fine mesh strainer. In a pot, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let cool.
- Step 2: Dice 12 oz cherry tomatoes into 1/2-inch cubes. Julienne 1 medium cucumber and 1 medium red bell pepper.
- Step 3: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1/4 cup chopped fresh dill, 1 clove minced garlic, and 1/4 tsp salt. Toss with cooled quinoa, tomatoes, cucumber, bell pepper, and 1 cup crumbled feta cheese.
- Step 4: Top with 1/2 cup kalamata olives and serve chilled.
Frequently asked questions
How long does Sunlit Quinoa Salad with Herbed Vinaigrette take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sunlit Quinoa Salad with Herbed Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Sunlit Quinoa Salad with Herbed Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunlit Quinoa Salad with Herbed Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sunlit Quinoa Salad with Herbed Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
