Tri-Color Quinoa Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, nutritious quinoa salad featuring red cherry tomatoes, white feta cheese, and blue edible flowers, dressed in a bright citrus vinaigrette. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs dry quinoa, water, halved cherry tomatoes 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes until quinoa is fluffy and water is absorbed. Remove from heat and let cool.
  2. Step 2: In a large bowl, combine cooled quinoa, 1 1/2 cups halved cherry tomatoes, 3/4 cup crumbled feta cheese, 1/4 cup blue edible flowers, 1 medium diced cucumber, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp orange juice, 3 tbsp extra virgin olive oil, 1 clove minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
  4. Step 4: Pour the citrus vinaigrette over the quinoa salad and toss gently to coat all ingredients evenly. Chill for 20 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Tri-Color Quinoa Salad with Citrus Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tri-Color Quinoa Salad with Citrus 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 dry quinoa from drying out.

Can I substitute ingredients in Tri-Color Quinoa Salad with Citrus 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 Tri-Color Quinoa Salad with Citrus 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 Tri-Color Quinoa Salad with Citrus Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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