Edina-Inspired Roasted Vegetable and Quinoa Salad

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A vibrant roasted vegetable quinoa salad packed with seasonal ingredients and fresh herbs, reflecting the diverse flavors from the Edina region. This American salad recipe, ready in about 45 minutes, pairs quinoa, rinsed, water, and red bell pepper, 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 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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 red bell pepper, diced
• 1 medium zucchini, diced
• 1 large carrot, sliced into thin rounds
• 1 small red onion, sliced into thin wedges
• 4 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pumpkin seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 diced red bell pepper, 1 diced zucchini, 1 sliced carrot, and 1 sliced small red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly and roast for 20 minutes until vegetables are tender and caramelized at edges.
2. Step 2: While vegetables roast, 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 and quinoa is fluffy. Fluff with a fork and transfer to a large mixing bowl.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper to make the dressing.
4. Step 4: Add the roasted vegetables to the quinoa, pour the dressing over, and toss gently to combine.
5. Step 5: Stir in 1/4 cup chopped fresh parsley and sprinkle 1/4 cup toasted pumpkin seeds on top for crunch and freshness. Serve warm or at room temperature.