Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant, nutritious salad combining fluffy quinoa with caramelized roasted vegetables, tossed in a zesty lemon dressing for a refreshing gluten-free meal. This mediterranean-inspired gluten free (vegetarian) ready in about 40 minutes pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 large, diced into 1/2-inch cubes red bell pepper
• 1 large, peeled and sliced into 1/4-inch rounds carrot
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 2 cloves, minced garlic
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced zucchini, 1 diced red bell pepper, and 1 sliced carrot with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until caramelized and tender, stirring halfway through.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce 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 fresh lemon juice, 1 tbsp olive oil, 1 tsp honey, 2 minced garlic cloves, and remaining 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the lemon dressing over and gently toss until everything is evenly coated. Serve warm or chilled.