Herb-Roasted Vegetable and Quinoa Salad
A vibrant, nutrient-packed salad featuring roasted vegetables and quinoa tossed with fresh herbs and lemon dressing. This general-inspired vegetarian ready in about 35 minutes pairs quinoa, tablespoons olive oil, tablespoon (chopped) fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3 cups (chopped, e.g., bell peppers, zucchini, cherry tomatoes) mixed vegetables
- 2 tablespoons olive oil
- 1 tablespoon (chopped) fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 cups chopped mixed vegetables with 2 tablespoons olive oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- Step 2: Roast for 20-25 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
- Step 3: Meanwhile, cook 1 cup quinoa according to package instructions (usually 1:2 quinoa to water ratio, simmer for 15 minutes). Fluff with a fork and let cool.
- Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley. Toss gently until evenly coated and serve at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable and 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 Herb-Roasted Vegetable and 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 quinoa from drying out.
Can I substitute ingredients in Herb-Roasted Vegetable and 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 Herb-Roasted Vegetable and 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.
What goes well with Herb-Roasted Vegetable and Quinoa Salad?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
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