Half-Rice and Quinoa Salad with Roasted Vegetables and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful salad combining half cooked rice and half quinoa tossed with sweet roasted vegetables and tangy feta cheese, perfect for a nutritious meal. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs uncooked long grain white rice, uncooked quinoa, small, diced red onion 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 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, rinse 1/2 cup long grain white rice and 1/2 cup quinoa separately. Cook rice in 1 cup water and quinoa in 1 cup water in covered pots over medium heat for about 15 minutes each until water is absorbed and grains are fluffy. Let cool.
  3. Step 3: In a large bowl, combine the cooked rice and quinoa, roasted vegetables, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
  4. Step 4: Whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over salad and toss gently to combine. Serve chilled or at room temperature.

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Frequently asked questions

How long does Half-Rice and Quinoa Salad with Roasted Vegetables and Feta take to make?

Total time is about 40 minutes (15 min prep + 25 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-Rice and 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 uncooked quinoa from drying out.

Can I substitute ingredients in Half-Rice and 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-Rice and Quinoa Salad with Roasted Vegetables and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Rice and 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.

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