Citrus-Infused Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A light and refreshing quinoa salad tossed with roasted seasonal vegetables and a bright citrus dressing for a healthy, satisfying meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, rinsed, water, zucchini, diced 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 360 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.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 small red onion, sliced into wedges
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted sliced almonds

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced red bell pepper, and 1 small sliced red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet. Roast vegetables for 20-25 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 water is absorbed. Remove from heat and fluff quinoa with a fork.
3. Step 3: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Drizzle the citrus dressing over the salad and toss gently to coat.
5. Step 5: Sprinkle 1/4 cup toasted sliced almonds on top before serving warm or at room temperature.