Gluten-Free Quinoa and Roasted Vegetable Salad with Lemon Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant salad featuring nutty quinoa and a medley of roasted vegetables, tossed in a bright lemon vinaigrette for a refreshing gluten-free meal. This mediterranean-inspired gluten free (gluten free, vegetarian) ready in about 35 minutes blends rinsed quinoa, water, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 small, sliced into thin wedges red onion
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove, minced garlic clove

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced red bell pepper, 1 diced zucchini, and 1 small sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: Meanwhile, combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 2 tbsp olive oil, and remaining 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley. Drizzle the lemon dressing over the salad and toss gently to combine. Serve warm or chilled.