Half-and-Half Roasted Vegetable Quinoa Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant salad featuring half roasted and half fresh vegetables tossed with fluffy quinoa and a zesty lemon dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs quinoa, water, cherry tomatoes 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
• 2 cups water
• 1 cup, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 medium, diced red bell pepper
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini and 1 medium diced red bell pepper with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add 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 large bowl, combine the cooked quinoa, 1 cup halved cherry tomatoes (raw), roasted zucchini and red bell pepper, 2 tbsp fresh lemon juice, 1 tbsp olive oil, and 1/4 cup chopped fresh parsley. Toss gently to combine.
4. Step 4: Adjust seasoning with extra salt and pepper if needed. Serve warm or chilled for a refreshing half-roasted, half-fresh vegetable quinoa salad.