Lauritzen Gardens Roasted Vegetable and Quinoa Salad
A colorful roasted vegetable salad with nutty quinoa and a bright lemon dressing inspired by Omaha’s Lauritzen Gardens. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs rinsed quinoa, water, small, cut into wedges red onion 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 320 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, rinsed quinoa
- 2 cups water
- 1 medium, cut into 1/2-inch cubes zucchini
- 1 medium, cut into 1/2-inch pieces red bell pepper
- 1 large, sliced into 1/4-inch rounds carrot
- 1 small, cut into wedges red onion
- 3 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 3 tbsp fresh lemon juice
- 1 tsp honey
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup, crumbled (optional) feta cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium zucchini cut into 1/2-inch cubes, 1 medium red bell pepper cut into 1/2-inch pieces, 1 large carrot sliced into 1/4-inch rounds, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
- Step 2: While vegetables roast, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Step 4: In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over and gently toss to coat.
- Step 5: Fold in 1/4 cup chopped fresh basil and sprinkle 1/2 cup crumbled feta cheese if using. Serve warm or at room temperature.
Frequently asked questions
How long does Lauritzen Gardens Roasted Vegetable and Quinoa Salad take to make?
Total time is about 40 minutes (10 min prep + 30 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 Lauritzen Gardens 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 rinsed quinoa from drying out.
Can I substitute ingredients in Lauritzen Gardens 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 Lauritzen Gardens 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.
Is Lauritzen Gardens Roasted Vegetable and Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
