Lemon-Garlic Quinoa Salad with Roasted Vegetables and Parsley

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

A bright, fresh quinoa salad tossed with roasted red bell pepper, zucchini, cherry tomatoes, and a zesty lemon-garlic dressing. This mediterranean-inspired vegetarian (gluten free) ready in about 35 minutes pairs quinoa, water, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, preheat oven to 425°F. Toss 1 diced red bell pepper, 1 sliced zucchini, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
  3. Step 3: Roast vegetables for 15 minutes until tender and edges caramelize.
  4. Step 4: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 minced garlic cloves, and 1 tbsp olive oil until emulsified.
  5. Step 5: In a large bowl, fluff cooked quinoa with a fork, add roasted vegetables, drizzle with lemon-garlic dressing, and toss gently.
  6. Step 6: Sprinkle 1/4 cup chopped fresh parsley over the salad before serving.

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Frequently asked questions

How long does Lemon-Garlic Quinoa Salad with Roasted Vegetables and Parsley 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-Garlic Quinoa Salad with Roasted Vegetables and Parsley?

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 quinoa from drying out.

Can I substitute ingredients in Lemon-Garlic Quinoa Salad with Roasted Vegetables and Parsley?

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-Garlic Quinoa Salad with Roasted Vegetables and Parsley 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-Garlic Quinoa Salad with Roasted Vegetables and Parsley gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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