Texas Bluebonnet Quinoa Salad

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant quinoa salad with roasted vegetables, crumbled feta, and a zesty lime-avocado dressing inspired by Texas wildflowers. This Southern-inspired salad recipe (vegan), ready in about 50 minutes, pairs quinoa, cherry tomatoes, zucchini 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 280 calories and feeds 6, 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
• 1 pint cherry tomatoes
• 1 medium zucchini
• 1 small red onion
• 1/2 cup feta cheese
• 1 medium avocado
• 2 large lime
• 3 tbsp olive oil
• 1 tsp cumin

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Instructions

1. Step 1: Rinse quinoa in a fine-mesh strainer. In a pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes until water is absorbed.
2. Step 2: Toss cherry tomatoes with 1 tbsp olive oil and roast at 400°F for 20 minutes until softened. Dice zucchini and red onion into 1/2-inch cubes.
3. Step 3: In a bowl, mash avocado with 1 tbsp lime juice and 1 tbsp olive oil until smooth. Add 1 tsp cumin and season with salt.
4. Step 4: Toss roasted vegetables with quinoa, crumbled feta, and avocado dressing. Garnish with lime zest and fresh cilantro.