Gluten-Free Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful, nutrient-packed quinoa salad tossed with roasted veggies and bright lemon dressing, perfect for a healthy gluten-free meal. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 35 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, rinsed quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 large, sliced into thin rounds carrot
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp, freshly squeezed lemon juice
• 1 tsp honey
• 1/4 cup chopped fresh parsley

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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 tender and lightly caramelized.
2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, 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 tbsp olive oil, 1 tsp honey, remaining 1/2 tsp salt, and 1/4 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 lemon vinaigrette over the salad and toss gently to combine. Serve warm or chilled.