Herb-Infused Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A nourishing grain salad featuring nutty quinoa, roasted vegetables, and a bright herb vinaigrette for a satisfying meal. This Mediterranean salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, zucchini, and red bell pepper 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 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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
• 1 medium zucchini, diced
• 1/2 cup red bell pepper, diced
• 2 tbsp olive oil
• 2 tbsp fresh basil, chopped
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1/4 tsp salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini and 1/2 cup diced red bell pepper with 1 tbsp olive oil, 1/4 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: Rinse 1 cup quinoa under cold water. Cook in 2 cups water for 15 minutes until fluffy and water is absorbed. Fluff with a fork and let cool.
3. Step 3: Whisk 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1 tbsp olive oil in a small bowl. Stir in 2 tbsp chopped fresh basil.
4. Step 4: Combine cooled quinoa, roasted vegetables, and the vinaigrette in a large bowl. Toss gently until evenly distributed and let sit for 10 minutes before serving.