Fire-Roasted Vegetable and Quinoa Salad with Red, White, and Blue Garnish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty quinoa salad tossed with fire-roasted bell peppers and zucchini, accented with red cherry tomatoes, white feta cheese, and fresh blueberries to honor patriotic colors. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 40 minutes pairs rinsed 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Fire-Roasted Vegetable and Quinoa Salad with Red, White, and Blue Garnish take to make?

Total time is about 40 minutes (15 min prep + 25 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 Fire-Roasted Vegetable and Quinoa Salad with Red, White, and Blue Garnish?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Fire-Roasted Vegetable and Quinoa Salad with Red, White, and Blue Garnish?

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 Fire-Roasted Vegetable and Quinoa Salad with Red, White, and Blue Garnish 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.

Is Fire-Roasted Vegetable and Quinoa Salad with Red, White, and Blue Garnish vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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