McAfee Fortified Quinoa Salad
A protein-packed quinoa salad with roasted vegetables and a zesty lemon vinaigrette for a refreshing, secure meal. This Mediterranean-inspired salad recipe (vegan), ready in about 55 minutes, pairs quinoa, mixed vegetables, 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 350 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
- 1 cup mixed vegetables
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- 1/2 cup feta cheese
- 1/4 cup fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook 1 cup quinoa in a pot with 2 cups water according to package instructions. Fluff and set aside.
- Step 2: Toss 1 cup mixed vegetables (such as bell peppers, zucchini, and carrots) with 2 tbsp olive oil. Roast at 400°F (200°C) for 25-30 minutes until tender.
- Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and 1/2 cup crumbled feta cheese. Toss with the lemon vinaigrette until evenly coated.
- Step 5: Garnish with 1/4 cup chopped fresh parsley and serve chilled or at room temperature.
