High-Rise Roasted Vegetable and Quinoa Salad

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant salad featuring layers of roasted vegetables piled high over fluffy quinoa, dressed with a tangy lemon vinaigrette. This Mediterranean-inspired high-protein recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, red bell pepper 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 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 quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces zucchini
• 1 small, cut into 1/2-inch wedges red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced red bell pepper, 1 diced zucchini, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet; roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy; fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tsp honey until emulsified and smooth.
4. Step 4: In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle the lemon vinaigrette over and toss gently to coat evenly. Garnish with 2 tbsp chopped fresh parsley and serve piled high in bowls.