Half-Portion Quinoa Salad with Roasted Veggies
A vibrant, portion-controlled salad featuring quinoa, roasted vegetables, and a zesty lemon-herb dressing. This mediterranean-inspired sheet pan (vegetarian) ready in about 50 minutes pairs quinoa, halves cherry tomatoes, medium, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 12 halves cherry tomatoes
- 1/2 medium, diced zucchini
- 1/2, diced red bell pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1/2 cup quinoa with 1 tbsp olive oil and roast for 20 minutes, stirring occasionally, until toasted and fragrant.
- Step 2: In a separate bowl, mix 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Add 12 halved cherry tomatoes, 1/2 diced zucchini, and 1/2 diced red bell pepper; toss to coat.
- Step 3: Spread the vegetable mixture on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized. Transfer to a serving dish and top with toasted quinoa.
- Step 4: Drizzle remaining 1 tbsp olive oil and 1 tbsp lemon juice over the salad. Garnish with chopped parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Portion Quinoa Salad with Roasted Veggies take to make?
Total time is about 50 minutes (15 min prep + 35 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-Portion Quinoa Salad with Roasted Veggies?
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 from drying out.
Can I substitute ingredients in Half-Portion Quinoa Salad with Roasted Veggies?
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-Portion Quinoa Salad with Roasted Veggies 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-Portion Quinoa Salad with Roasted Veggies 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.
What others are saying
- ★★★★★
Perfect sheet pan recipe for a weeknight dinner.
- ★★★★★
Absolutely wonderful.
- ★★★★★
The flavors in this half-portion are incredible.
