Best Healthy Option: Quinoa Salad with Roasted Veggies

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant, nutrient-packed quinoa salad with roasted seasonal vegetables and a zesty lemon-tahini dressing. This Mediterranean-inspired quick recipe (vegan), ready in about 60 minutes, pairs quinoa, cherry tomatoes, red onion 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 quinoa
• 1 cup halved cherry tomatoes
• 1/2 cup diced red onion
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 2 tbsp olive oil and roast for 20-25 minutes, stirring occasionally, until golden and crispy.
2. Step 2: In a large bowl, combine 1 cup cherry tomatoes, 1/2 cup red onion, 1 cup zucchini, and 1 cup bell peppers. Drizzle with 1 tbsp olive oil and toss to coat.
3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp tahini, 1 tsp salt, and 1/2 tsp black pepper. Set aside.
4. Step 4: Add the roasted quinoa to the vegetable mixture and pour in the lemon-tahini dressing. Toss until evenly coated.
5. Step 5: Serve chilled or at room temperature, garnished with additional lemon zest or herbs.