Low-Sodium Quinoa Salad with Roasted Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant quinoa salad packed with roasted vegetables, herbs, and a zesty lemon-tahini dressing for a refreshing, low-sodium meal. This mediterranean-inspired salads (low-sodium, vegetarian) ready in about 55 minutes pairs (uncooked) quinoa, (red and yellow, diced) bell peppers, medium (diced) 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 210 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
• 2 (red and yellow, diced) bell peppers
• 1 medium (diced) zucchini
• 1 (diced) cucumber
• 2 tbsp olive oil
• 1 (juiced) lemon
• 1 tbsp tahini
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a pot, rinse 1 cup quinoa under cold water. Add 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
2. Step 2: Preheat oven to 400°F (200°C). Toss 1 cup diced bell peppers, 1 cup diced zucchini, and 1 cup diced cucumber with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
3. Step 3: In a bowl, whisk 1 tbsp tahini, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to create a creamy dressing.
4. Step 4: Fold the roasted vegetables into the cooked quinoa and pour the dressing over the mixture. Toss to combine and serve chilled or at room temperature.