Fiber-Rich Quinoa and Roasted Vegetable Salad

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nutrient-dense salad combining high-fiber quinoa with oven-roasted vegetables and a tangy lemon dressing for a refreshing, healthy meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, zucchini 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
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 large, diced into 1/2-inch pieces red bell pepper
• 1 large, sliced into thin rounds carrot
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 cup, rinsed and drained chickpeas, cooked
• 1 minced garlic clove

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 large diced red bell pepper, and 1 large sliced carrot with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet; roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water and a pinch of salt in a medium pot. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy; remove from heat and let sit covered for 5 minutes.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, fluff quinoa with a fork, then add the roasted vegetables, 1 cup rinsed chickpeas, and 1/4 cup chopped fresh parsley. Pour dressing over the salad and toss gently until well combined. Serve warm or at room temperature.