Sunlit Quinoa Salad with Herbed Vinaigrette

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, light salad bursting with fresh vegetables and a zesty herbed dressing for a refreshing summer dish. This Mediterranean-inspired salad recipe (vegan), ready in about 50 minutes, pairs quinoa, cherry tomatoes, 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

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Instructions

1. 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.
2. Step 2: Dice 12 oz cherry tomatoes into 1/2-inch cubes. Julienne 1 medium cucumber and 1 medium red bell pepper.
3. 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.
4. Step 4: Top with 1/2 cup kalamata olives and serve chilled.