Lemon-Herbed Quinoa Salad with Roasted Vegetables
A refreshing Mediterranean salad with light lemon-herb quinoa, roasted bell peppers, cherry tomatoes, and a tangy olive oil dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, lemon, olive oil 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.
Ingredients
- 1 cup, rinsed quinoa
- 1, juiced lemon
- 2 tbsp olive oil
- 1/3 cup, chopped fresh parsley
- 1/4 cup, chopped fresh dill
- 2, diced bell peppers
- 1 cup, halved cherry tomatoes
- 1/4, finely chopped red onion
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Step 2: In a large bowl, whisk lemon juice, olive oil, parsley, dill, 1/2 tsp salt, and 1/4 tsp black pepper. Add cooled quinoa, bell peppers, cherry tomatoes, and red onion. Toss to combine, then refrigerate for 30 minutes to allow flavors to meld.
- Step 3: Serve chilled, garnished with additional parsley and a drizzle of olive oil if desired.
Frequently asked questions
How long does Lemon-Herbed Quinoa Salad with Roasted Vegetables take to make?
Total time is about 40 minutes (25 min prep + 15 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-Herbed Quinoa Salad with Roasted Vegetables?
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-Herbed Quinoa Salad with Roasted Vegetables?
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-Herbed Quinoa Salad with Roasted Vegetables 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-Herbed Quinoa Salad with Roasted Vegetables 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.
