Galaxy-Inspired Roasted Vegetable and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A colorful roasted vegetable and quinoa salad featuring smoky paprika and tangy lemon dressing, perfect as a vibrant, nourishing meal. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 40 minutes pairs rinsed quinoa, water, medium, sliced into half-moons 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 310 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 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp, divided salt
• 1/4 tsp black pepper
• 3 tbsp lemon juice
• 1/4 cup, chopped fresh parsley
• 1/2 cup, crumbled (optional) feta cheese

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 large chopped red bell pepper, 1 medium sliced zucchini, and 1 small red onion wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
3. Step 3: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
4. Step 4: In a large mixing bowl, combine the cooked quinoa with the roasted vegetables, 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley, and remaining 1/4 tsp salt. Toss gently to blend flavors.
5. Step 5: If using, sprinkle 1/2 cup crumbled feta cheese over the salad before serving. Serve warm or at room temperature.