Zesty Lemon Herb Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A refreshing blend of fluffy quinoa, crisp vegetables, and bright lemon dressing, perfect for a light lunch or dinner. The herb-infused flavors elevate this dish to restaurant quality. This mediterranean-inspired salads (gluten-free, vegetarian) ready in about 35 minutes pairs quinoa, cherry tomatoes, medium 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 220 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
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1/4 cup red onion
• 2 tbsp fresh parsley
• 1 tbsp fresh dill
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp grated lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then cook in 2 cups boiling water for 15 minutes until tender. Drain and let cool.
2. Step 2: Dice 1 medium cucumber into 1/2-inch cubes, halve 1 cup cherry tomatoes, and finely chop 1/4 cup red onion. Add to a large bowl with 2 tbsp chopped parsley and 1 tbsp dill.
3. Step 3: In a separate jar, combine 3 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp lemon zest, 1/2 tsp salt, and 1/4 tsp pepper. Shake until emulsified.
4. Step 4: Pour the dressing over the quinoa mixture, tossing until evenly coated. Chill for 30 minutes before serving.