Garlic-Herb Quinoa Salad with Roasted Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A protein-packed salad featuring quinoa, roasted vegetables, and a zesty garlic-herb dressing. This mediterranean-inspired salads ready in about 35 minutes pairs uncooked quinoa, water, medium, sliced 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 280 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, uncooked quinoa
• 2 cups water
• 1 medium, sliced zucchini
• 1, sliced red bell pepper
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt

Instructions

1. Step 1: Bring 2 cups water to a boil in a saucepan. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Preheat oven to 425°F. Toss 1 medium zucchini, sliced, and 1 red bell pepper, sliced, with 2 tbsp olive oil, and roast for 15 minutes until edges are charred.
3. Step 3: While vegetables roast, whisk together 2 cloves garlic, minced, 1/4 cup fresh parsley, chopped, 2 tbsp lemon juice, 1 tbsp red wine vinegar, and 1/4 tsp kosher salt to make dressing.
4. Step 4: Fluff cooked quinoa with a fork and let cool for 5 minutes. Combine with roasted vegetables and dressing, tossing gently to coat.
5. Step 5: Refrigerate for 30 minutes to let flavors meld before serving.