Lemon-Garlic Quinoa Salad with Roasted Vegetables and Feta

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant and refreshing quinoa salad tossed with roasted seasonal vegetables, tangy feta cheese, and a bright lemon-garlic dressing. This Mediterranean-inspired salad recipe, 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 zucchini
• 1 medium, diced red bell pepper
• 1 small, diced red onion
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1, minced garlic clove
• 3 tbsp lemon juice
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium diced zucchini, 1 medium 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 on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, combine 1 cup rinsed quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley. Pour dressing over the salad and toss gently to combine.
5. Step 5: Serve warm or chilled as a light main dish or side salad.