High-Elevation Quinoa and Roasted Vegetable Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A light and nutrient-packed salad featuring fluffy quinoa and a colorful array of oven-roasted vegetables, perfect for a wholesome meal. This mediterranean-inspired high protein (vegetarian) ready in about 40 minutes pairs quinoa, water, zucchini, diced into 1/2-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 2 cups water
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 large red bell pepper, diced
• 1 medium eggplant, diced into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Step 1: Preheat oven to 425°F (220°C). On a baking sheet, toss 1 medium diced zucchini, 1 large diced red bell pepper, 1 medium diced eggplant, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups water and 1/2 tsp salt to a boil. 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.
3. Step 3: Fluff quinoa with a fork and transfer to a large bowl. Add the roasted vegetables and toss gently.
4. Step 4: Whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp black pepper, and 1/2 tsp salt. Pour the dressing over the quinoa and vegetables, mixing gently to combine.
5. Step 5: Stir in 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta cheese, if using. Serve at room temperature or chilled as a nutritious, high-elevation inspired salad.