Edina-Inspired Roasted Vegetable and Quinoa Salad
A vibrant roasted vegetable quinoa salad packed with seasonal ingredients and fresh herbs, reflecting the diverse flavors from the Edina region. This american-inspired salads ready in about 45 minutes pairs quinoa, rinsed, water, medium 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 "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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add the roasted vegetables to the quinoa, pour the dressing over, and toss gently to combine.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Edina-Inspired Roasted Vegetable and Quinoa Salad take to make?
Total time is about 45 minutes (10 min prep + 35 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 Edina-Inspired Roasted Vegetable and Quinoa Salad?
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 quinoa, rinsed from drying out.
Can I substitute ingredients in Edina-Inspired Roasted Vegetable and Quinoa Salad?
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 Edina-Inspired Roasted Vegetable and Quinoa Salad 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 Edina-Inspired Roasted Vegetable and Quinoa Salad?
American 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.
