Herb-Infused Lemon Quinoa with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant medley of fluffy lemon-quinoa, caramelized onions, and roasted seasonal vegetables, tossed with a zesty herb vinaigrette for a light yet satisfying main course. This mediterranean (vegetarian, gluten-free) ready in about 60 minutes pairs quinoa, lemon juice, grated lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 uncooked quinoa
• 3 tbsp lemon juice
• 1 tbsp grated lemon zest
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 1/2, diced bell pepper
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh dill
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp thyme with zucchini, bell pepper, and cherry tomatoes. Spread on a baking sheet and roast for 25-30 minutes until tender and blistered.
2. Step 2: In a medium pot, bring 2 cups water to a boil. Add quinoa, 1 tbsp lemon juice, 1 tbsp lemon zest, 1/2 tsp salt, and 1/2 tsp pepper. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes.
3. Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté 10-12 minutes until golden caramelized, stirring occasionally. Stir in garlic and cook 1 minute until fragrant.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and caramelized onions. Whisk together 2 tbsp olive oil, 2 tbsp lemon juice, red wine vinegar, parsley, dill, and remaining 1/2 tsp thyme. Pour over quinoa mixture and toss until evenly coated.