What Was Best? Quinoa Salad with Lemon Vinaigrette
A vibrant, protein-packed quinoa salad that’s the best ever for lunch, featuring a bright lemon dressing and fresh herbs. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs rinsed 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 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.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 1 cup, halved cherry tomatoes
- 1/2 cup, diced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup, chopped fresh parsley
- 1, zested and juiced lemon
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was Best? Quinoa Salad with Lemon Vinaigrette take to make?
Total time is about 30 minutes (15 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 What Was Best? Quinoa Salad with Lemon 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 rinsed quinoa from drying out.
Can I substitute ingredients in What Was Best? Quinoa Salad with Lemon 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 What Was Best? Quinoa Salad with Lemon 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 What Was Best? Quinoa Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
