Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant quinoa salad featuring roasted seasonal vegetables tossed in a zesty chimichurri dressing, perfect for a light and healthy meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1 small, diced red onion
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup, chopped fresh parsley
• 2 tbsp, chopped fresh oregano
• 3, minced garlic cloves
• 2 tbsp red wine vinegar
• 1/4 tsp red chili flakes

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced medium red bell pepper, 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 until tender and slightly caramelized.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and water absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup chopped fresh parsley, 2 tbsp chopped fresh oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, and 1/4 tsp red chili flakes to make chimichurri dressing.
4. Step 4: Combine the roasted vegetables with the cooked quinoa in a large bowl. Pour the chimichurri dressing over the salad and toss gently to coat evenly before serving.