Mediterranean-Inspired Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant grain salad featuring nutty quinoa and roasted vegetables in a zesty lemon-herb dressing, celebrating the nation's diverse culinary influences. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, chickpeas, 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 320 calories and feeds 6, 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, rinsed quinoa
• 1 can (15 oz), drained and rinsed chickpeas
• 2 medium, diced zucchini
• 1, diced red bell pepper
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp maple syrup
• 3 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss diced zucchini, red bell pepper, and cherry tomatoes with 2 tbsp olive oil, dried oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Cook quinoa according to package instructions using 2 cups water. Let cool to room temperature.
3. Step 3: In a small bowl, whisk together lemon juice, red wine vinegar, maple syrup, and remaining 1 tbsp olive oil until emulsified.
4. Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, and drained chickpeas. Pour dressing over the mixture and toss gently to coat.
5. Step 5: Garnish with chopped fresh parsley before serving.