Diverse Grain Salad with Roasted Vegetables and Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant grain salad combining quinoa and farro with roasted seasonal vegetables, tossed in a bright citrus vinaigrette celebrating America's rich diversity. This mediterranean-inspired salads ready in about 45 minutes pairs quinoa, pearled farro, 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 350 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

• 1/2 cup quinoa
• 1/2 cup pearled farro
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 small red onion, diced
• 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
• 2 tbsp fresh mint, chopped
• 1/4 cup toasted sliced almonds

Instructions

1. Step 1: Rinse 1/2 cup quinoa and 1/2 cup pearled farro under cold water. Cook quinoa in 1 cup water and farro in 2 cups water separately according to package instructions until tender (about 15 minutes for quinoa, 25 minutes for farro). Drain and cool.
2. Step 2: Preheat oven to 425°F. On a baking sheet, toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small diced red onion with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and caramelized.
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 cooked quinoa and farro, roasted vegetables, and 2 tbsp chopped fresh mint. Pour vinaigrette over salad and toss gently to combine.
5. Step 5: Sprinkle 1/4 cup toasted sliced almonds on top before serving either chilled or at room temperature.