Fire-Roasted Vegetable and Quinoa Salad with Garnish

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A hearty quinoa salad tossed with fire-roasted bell peppers and zucchini, accented with cherry tomatoes, feta cheese, and fresh blueberries. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, 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, rinsed quinoa
• 2 cups water
• 1 cup red bell pepper, diced
• 1 cup zucchini, diced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup blueberries
• 2 tbsp fresh parsley, chopped
• 2 tbsp lemon juice

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Instructions

1. Step 1: Preheat broiler to high. Toss 1 cup diced red bell pepper and 1 cup diced zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and broil 5-7 minutes until edges are charred and vegetables are tender.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine cooked quinoa, fire-roasted vegetables, 1 cup halved cherry tomatoes, 1/2 cup crumbled feta cheese, and 1/2 cup blueberries.
4. Step 4: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over salad and toss gently.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving this colorful and nutritious patriotic salad.