Jazz-Inspired Roasted Vegetable and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A colorful medley of roasted vegetables tossed with fluffy quinoa and a zesty lemon dressing, evoking the vibrant energy of a jazz performance. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs quinoa, water, medium zucchini, diced 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 280 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
• 2 cups water
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 small red onion, diced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil leaves, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 large diced red bell pepper, and 1 small diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. Combine quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp honey until emulsified.
4. Step 4: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, 2 tbsp chopped fresh basil, and dressing. Toss gently to combine.
5. Step 5: Sprinkle 1/2 cup crumbled feta cheese over the salad before serving warm or at room temperature.