Best of the Season Grain Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, nutrient-packed salad featuring toasted quinoa, seasonal roasted vegetables, and a lemon-tahini dressing that makes it the best vegetarian meal for summer. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs uncooked quinoa, medium, diced 1/2-inch zucchini, diced 1/2-inch red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

1 cup, uncooked quinoa
1 medium, diced 1/2-inch zucchini
1, diced 1/2-inch red bell pepper
1 cup, halved cherry tomatoes
2 tbsp olive oil
1, juice lemon
3 tbsp tahini
1 tsp maple syrup
1/2, diced cucumber
2 tbsp, chopped fresh dill

Instructions

Step 1: Bring 2 cups water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool completely.
Step 2: Toss 1 medium diced zucchini and 1 diced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F for 20 minutes until tender and slightly caramelized.
Step 3: Whisk together the juice of 1 lemon, 3 tbsp tahini, 1 tsp maple syrup, 1/4 tsp salt, and 2 tbsp water until smooth and emulsified for the dressing.
Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, 1 cup halved cherry tomatoes, 1/2 diced cucumber, and 2 tbsp chopped dill. Pour dressing over the salad and toss gently until evenly coated and the dressing clings to the ingredients.

Equipment for this recipe

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Frequently asked questions

How long does Best of the Season Grain Salad take to make?

Total time is about 40 minutes (20 min prep + 20 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 Best of the Season Grain 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 uncooked quinoa from drying out.

Can I substitute ingredients in Best of the Season Grain 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 Best of the Season Grain 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 Best of the Season Grain Salad gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.