Tri-Color Quinoa Salad with Lemon Vinaigrette
A vibrant quinoa salad combining red bell peppers, feta, and fresh blueberries tossed in a zesty lemon vinaigrette. This Mediterranean-inspired healthy bowl recipe (gluten free, vegetarian), ready in about 25 minutes, pairs quinoa, water, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
- 2 cups water
- 1 medium, diced into 1/4-inch pieces red bell pepper
- 1/2 cup crumbled feta cheese
- 3/4 cup fresh blueberries
- 1/4 cup, chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy. Remove from heat and let cool for 10 minutes.
- Step 2: In a large mixing bowl, combine the cooled quinoa, 1 medium diced red bell pepper, 1/2 cup crumbled feta cheese, 3/4 cup fresh blueberries, and 1/4 cup chopped fresh parsley.
- Step 3: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 4: Pour the lemon vinaigrette over the quinoa mixture and toss gently to coat all ingredients evenly.
- Step 5: Chill the salad in the refrigerator for 30 minutes before serving to allow flavors to meld and serve cold or at room temperature.









