Half-Cup Quinoa Salad with Roasted Vegetables and Feta
A nutritious quinoa salad combining half a cup of cooked quinoa with sweet roasted vegetables and tangy feta cheese. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs quinoa, rinsed, water, red bell pepper, diced 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 320 calories and feeds 2, 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
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1/2 cup red bell pepper, diced
- 1/2 cup zucchini, diced
- 1/4 cup red onion, diced
- 2 tbsp olive oil
- 1/4 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 400°F. Toss 1/2 cup diced red bell pepper, 1/2 cup diced zucchini, and 1/4 cup diced red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: While vegetables roast, bring 1 cup water to a boil in a small pot. Add 1/2 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
- Step 3: In a large bowl, combine cooked quinoa, roasted vegetables, 1/2 cup halved cherry tomatoes, 1/4 cup crumbled feta cheese, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently.
- Step 4: Garnish with 2 tbsp chopped fresh parsley and serve warm or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cup Quinoa Salad with Roasted Vegetables and Feta take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Cup Quinoa Salad with Roasted Vegetables and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa, rinsed from drying out.
Can I substitute ingredients in Half-Cup Quinoa Salad with Roasted Vegetables and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Cup Quinoa Salad with Roasted Vegetables and Feta for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Cup Quinoa Salad with Roasted Vegetables and Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
