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-inspired salad recipe, ready in about 45 minutes, pairs quinoa, rinsed, water, 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

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.