Lemon-Garlic Quinoa Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A bright and healthy quinoa salad tossed with roasted vegetables, fresh herbs, and a zesty lemon-garlic dressing. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs quinoa, water, 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 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, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1 small, diced red onion
• 3 tbsp, divided olive oil
• 2 minced garlic cloves
• 3 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup chopped fresh parsley
• 1/4 cup toasted pine nuts

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small diced red onion with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 minced garlic cloves, 3 tbsp fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp black pepper, and remaining 1/2 tsp salt until emulsified.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, 1/3 cup chopped fresh parsley, and 1/4 cup toasted pine nuts. Pour the lemon-garlic dressing over the salad and toss gently to combine. Serve warm or at room temperature.