Henrietta Roasted Vegetable and Quinoa Salad with Balsamic Glaze

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant salad of roasted seasonal vegetables and fluffy quinoa, finished with a sweet and tangy balsamic glaze. This Mediterranean-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, zucchini, 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 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 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 medium red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 1 tbsp honey

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. Bring 2 cups water to a boil in a medium saucepan, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Preheat oven to 425°F. On a large baking sheet, toss 1 medium diced zucchini, 1 large diced red bell pepper, 1 medium red onion cut into wedges, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.
3. Step 3: Roast vegetables for 20 minutes, stirring halfway through, until tender and edges are caramelized. Remove from oven and let cool slightly.
4. Step 4: In a small saucepan, combine 1/4 cup balsamic vinegar and 1 tbsp honey. Simmer over medium heat for 8-10 minutes until reduced by half and syrupy. Remove from heat and cool.
5. Step 5: Fluff quinoa with a fork, then transfer to a large bowl. Add roasted vegetables and 1/4 cup chopped fresh basil. Drizzle with the cooled balsamic glaze and toss gently to combine before serving.