Golden Sunbeam Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, protein-packed salad featuring quinoa, roasted vegetables, and a zesty lemon-tahini dressing that shimmers like sunlight. This mediterranean-inspired salads (gluten-free, vegetarian) ready in about 50 minutes pairs quinoa, medium zucchini, red bell pepper 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 quinoa
• 1 medium zucchini
• 1 red bell pepper
• 1/2 cup cherry tomatoes
• 1/2 cucumber
• 1 lemon
• 3 tbsp tahini
• 2 tbsp olive oil
• 1/4 cup fresh parsley
• 1/2 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Dice zucchini, bell pepper, and cucumber into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and spread on a baking sheet. Roast for 20-25 minutes until tender and golden.
2. Step 2: Cook quinoa in 2 cups boiling water for 15 minutes, then drain and fluff with a fork.
3. Step 3: In a bowl, whisk lemon juice, tahini, remaining 1 tbsp olive oil, 1/4 tsp salt, and chopped parsley until smooth.
4. Step 4: Combine roasted vegetables, cooked quinoa, and cherry tomatoes in a large bowl. Pour dressing over the mixture and toss until evenly coated. Chill for 30 minutes before serving.