What Was Best? Quinoa Salad with Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed quinoa salad that’s the best ever for lunch, featuring a bright lemon dressing and fresh herbs. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs quinoa, water, 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 320 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Fluff cooked quinoa with a fork and spread it on a baking sheet to cool completely for 10 minutes, then transfer to a large bowl.
  3. Step 3: Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley to the cooled quinoa, tossing gently to combine.
  4. Step 4: Whisk together the zest and juice of 1 lemon, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1/4 tsp sea salt, and 1/4 tsp black pepper in a small bowl until emulsified and smooth.
  5. Step 5: Pour the dressing over the quinoa salad and toss until all ingredients are evenly coated, then let sit for 15 minutes to allow flavors to meld before serving.

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