Herb-Infused Quinoa Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired salads (vegetarian) ready in about 40 minutes pairs quinoa, zucchini, 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 "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
• 1 medium, diced zucchini
• 1/2 cup, diced red bell pepper
• 2 tbsp olive oil
• 2 tbsp, chopped fresh basil
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1/4 tsp salt

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.