Layered Quinoa Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant quinoa salad featuring three layers of roasted vegetables and fresh herbs, balanced with a lemon-tahini dressing for a nutritious vegetarian meal. This mediterranean 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 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, diced red bell pepper
• 1 medium, diced zucchini
• 1 small, diced eggplant
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 3 tbsp lemon juice
• 2 tbsp tahini
• 1, minced garlic clove

Instructions

1. Step 1: Preheat your oven to 425°F. Toss 1 diced red bell pepper, 1 diced zucchini, and 1 diced small eggplant with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Rinse 1 cup quinoa under cold water until water runs clear. In a medium pot, bring 2 cups water to a boil, add quinoa, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp tahini, 1 minced garlic clove, and 1 tbsp olive oil until smooth and creamy.
4. Step 4: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, 1/4 cup chopped parsley, and 2 tbsp chopped mint. Drizzle the lemon-tahini dressing over the top and toss gently until everything is evenly coated. Serve warm or at room temperature.