Balsamic-Roasted Vegetable and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A colorful medley of oven-roasted vegetables tossed with fluffy quinoa and a tangy balsamic vinaigrette for a satisfying vegetarian salad. This Mediterranean-inspired vegetarian recipe, ready in about 35 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 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 large, diced red bell pepper
• 1 medium, diced zucchini
• 1 small, diced red onion
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove, minced garlic
• 1/4 cup, chopped fresh basil

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced large red bell pepper, 1 diced medium zucchini, and 1 diced small red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until vegetables are tender and caramelized.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp honey, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, and 1 tbsp olive oil with remaining 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the roasted vegetables, cooked quinoa, and 1/4 cup chopped fresh basil. Pour the balsamic dressing over the salad and toss gently to coat evenly.
5. Step 5: Serve warm or at room temperature as a light lunch or side dish.