Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs rinsed quinoa, water, small, diced red onion 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri take to make?

Total time is about 40 minutes (15 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 Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri?

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 Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri?

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 Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri 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.

What goes well with Chilean-Inspired Quinoa Salad with Roasted Vegetables and Chimichurri?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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