Lemony Light Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, light salad with quinoa, roasted vegetables, and a zesty lemon vinaigrette for a burst of brightness. This mediterranean-inspired salads ready in about 50 minutes pairs uncooked quinoa, medium, diced zucchini, large, diced bell peppers 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 240 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, uncooked quinoa
• 1 medium, diced zucchini
• 1 large, diced bell peppers
• 2 tbsp olive oil
• 1 medium, zested and juiced lemon
• 1/2 cup, crumbled feta cheese
• 1 tsp, dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1/2 cup water and 1 tsp salt. Spread in a baking dish and roast for 20 minutes until tender.
2. Step 2: In a separate pan, heat 1 tbsp olive oil. Add diced zucchini and bell peppers. Sauté for 5-7 minutes until tender. Season with 1/2 tsp black pepper and 1 tsp oregano.
3. Step 3: In a bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp lemon zest, 1/2 tsp salt, and 1/2 tsp black pepper. Toss the roasted quinoa and vegetables with the vinaigrette. Fold in crumbled feta cheese and serve chilled or at room temperature.