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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
