CoQ10-Enhanced Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant quinoa salad packed with roasted vegetables and a tangy CoQ10 vinaigrette that boosts energy and adds antioxidant benefits. This French recipe (vegetarian, gluten free), ready in about 35 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 rice, quinoa, or a quick salad. 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 large, diced into 1/2-inch cubes red bell pepper
• 1 small, diced red onion
• 4 tbsp, divided olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 50 mg (food-grade) CoQ10 supplement powder
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced zucchini, 1 diced red bell pepper, and 1 diced small red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 20 minutes until tender and caramelized.
2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with fork and let cool.
3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp honey, 50 mg CoQ10 powder, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the CoQ10 vinaigrette over the salad and toss gently to coat.
5. Step 5: Chill salad for 15 minutes before serving to allow flavors to meld.