Citrus Herb-Infused Quinoa Salad with Roasted Vegetables

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

A vibrant quinoa salad tossed with roasted seasonal vegetables and dressed with a bright citrus-herb vinaigrette. This mediterranean-inspired salads ready in about 40 minutes pairs (dry) quinoa, water, small, cut into wedges red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 large peeled carrot cut into 1/2-inch cubes and 1 small red onion cut into wedges 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 caramelized.
  2. Step 2: While vegetables roast, rinse 1 cup dry quinoa under cold water. Combine quinoa and 2 cups water in a medium pot, 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 2 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp orange zest, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to create vinaigrette.
  4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley. Pour vinaigrette over the salad and toss gently to combine.
  5. Step 5: Serve at room temperature or chilled for a refreshing, nutrient-packed salad.

Frequently asked questions

How long does Citrus Herb-Infused Quinoa Salad with Roasted Vegetables 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 Citrus Herb-Infused Quinoa Salad with Roasted Vegetables?

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 (dry) quinoa from drying out.

Can I substitute ingredients in Citrus Herb-Infused Quinoa Salad with Roasted Vegetables?

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 Citrus Herb-Infused Quinoa Salad with Roasted Vegetables 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 Citrus Herb-Infused Quinoa Salad with Roasted Vegetables?

Mediterranean salads 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.

Related recipes