Market-Fresh Roasted Vegetable and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A vibrant Mediterranean-inspired salad showcasing seasonal roasted vegetables tossed with fluffy quinoa and a zesty lemon vinaigrette. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, zucchini, diced 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 320 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 quinoa
• 2 cups water
• 1 cup zucchini, diced
• 1 cup red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 1 clove minced garlic
• 1/4 cup chopped fresh parsley
• 1/2 cup feta cheese, crumbled

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 1 cup diced zucchini, 1 cup diced red bell pepper, 1 cup halved cherry tomatoes, and 1/2 cup sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups water to boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to make a bright vinaigrette.
4. Step 4: In a large bowl, combine the roasted vegetables, cooked quinoa, and 1/4 cup chopped fresh parsley. Drizzle the lemon vinaigrette over the salad and toss gently to coat.
5. Step 5: Sprinkle 1/2 cup crumbled feta cheese over the top and serve warm or at room temperature.