Balsamic-Roasted Vegetable and Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes pairs rinsed quinoa, water, large, diced 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Balsamic-Roasted Vegetable and Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 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 Balsamic-Roasted Vegetable and Quinoa Salad?

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 Balsamic-Roasted Vegetable and Quinoa Salad?

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 Balsamic-Roasted Vegetable and Quinoa Salad 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 Balsamic-Roasted Vegetable and Quinoa Salad 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.

Related recipes