Tossed Quinoa Salad with Lemon and Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant, protein-rich salad featuring fluffy quinoa, crisp vegetables, and a bright lemon-dill dressing that stays fresh for days. This american-inspired salads (vegan) ready in about 35 minutes pairs quinoa, water, 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 280 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
• 2 cups water
• 1 cup cucumber
• 1 cup cherry tomatoes
• 1/4 cup red onion
• 2 tbsp fresh dill
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine quinoa and 2 cups water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Step 2: Whisk 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl for the dressing.
3. Step 3: Fluff cooked quinoa with a fork and let cool for 10 minutes. Transfer to a large bowl, then add 1 cup diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion.
4. Step 4: Pour dressing over salad and toss gently until evenly coated. Stir in 2 tbsp chopped fresh dill, then chill for at least 30 minutes before serving.