Garlic-Infused Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A nutritious quinoa salad tossed with roasted root vegetables and a garlic-lemon dressing, perfect for a restorative and energy-boosting meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 45 minutes, pairs quinoa, water, carrots 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
• 2 medium, cut into 1/2-inch chunks carrots
• 1 medium, peeled and cubed sweet potato
• 1 large, sliced red bell pepper
• 4, minced garlic cloves
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced medium carrots, 1 cubed medium peeled sweet potato, and 1 sliced large red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water in a medium pot and bring to a boil. Cover and reduce to simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the roasted vegetables, cooked quinoa, and 1/4 cup chopped fresh parsley. Pour the garlic-lemon dressing over the salad and toss gently to combine. Serve warm or at room temperature.