Lemon-Thyme Roasted Vegetable Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant, gluten-free quinoa salad featuring oven-roasted vegetables tossed with a bright lemon-thyme dressing for a refreshing and healthy meal. This mediterranean-inspired gluten free ready in about 40 minutes pairs dry quinoa, water, large, diced red bell pepper 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.

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 large, diced red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1 tsp honey
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. On a baking sheet, toss 1 diced medium zucchini, 1 diced large red bell pepper, and 1 small wedged red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup dry quinoa under cold water and combine 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 let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, and 1 tsp honey until emulsified.
4. Step 4: In a large bowl, combine the roasted vegetables with the cooked quinoa. Pour the lemon-thyme dressing over and toss gently to coat.
5. Step 5: Fold in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.