Lemon-Dill Quinoa Salad with Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant quinoa salad tossed with roasted seasonal vegetables and a bright lemon-dill dressing, great for make-ahead picnic meals. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs rinsed quinoa, water, medium, diced 1/2-inch zucchini 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
  2. Step 2: Meanwhile, 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. Fluff with a fork and let cool.
  3. Step 3: In a large bowl, whisk together 3 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh dill.
  4. Step 4: Add the cooled quinoa and roasted vegetables to the bowl with the dressing and toss gently to combine.
  5. Step 5: If desired, fold in 1/2 cup crumbled feta cheese before serving or packing for your picnic.

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Frequently asked questions

How long does Lemon-Dill Quinoa Salad with Roasted Veggies take to make?

Total time is about 35 minutes (10 min prep + 25 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 Lemon-Dill Quinoa Salad with Roasted Veggies?

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 Lemon-Dill Quinoa Salad with Roasted Veggies?

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 Lemon-Dill Quinoa Salad with Roasted Veggies 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 Lemon-Dill Quinoa Salad with Roasted Veggies 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.

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