Half-Roasted Mediterranean Vegetable Quinoa Salad
A vibrant salad combining half-roasted vegetables with fluffy quinoa, dressed in a zesty lemon-herb vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs rinsed quinoa, water, small, sliced into half-moons 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.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 1 medium, cut into 1/2-inch cubes zucchini
- 1 large, diced into 1/2-inch pieces red bell pepper
- 1 small, sliced into half-moons red onion
- 1 cup, halved cherry tomatoes
- 3 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp lemon juice
- 1/4 cup, finely chopped fresh parsley
- 1/2 cup, crumbled feta cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 medium zucchini cut into 1/2-inch cubes, 1 large diced red bell pepper, and 1 small sliced 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 15 minutes until vegetables are tender and edges are caramelized.
- Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
- Step 3: In a large bowl, combine roasted vegetables, 1 cup halved cherry tomatoes, and cooked quinoa. Drizzle with remaining 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and toss gently.
- Step 4: Fold in 1/4 cup finely chopped fresh parsley and 1/2 cup crumbled feta cheese. Serve warm or at room temperature.
Frequently asked questions
How long does Half-Roasted Mediterranean Vegetable Quinoa Salad take to make?
Total time is about 35 minutes (10 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-Roasted Mediterranean Vegetable Quinoa Salad?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Half-Roasted Mediterranean Vegetable Quinoa Salad?
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-Roasted Mediterranean Vegetable Quinoa Salad 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-Roasted Mediterranean Vegetable Quinoa Salad 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.
