Mediterranean Roasted Veggie Quinoa Salad
Vibrant sweet potatoes and bell peppers roasted with herbs, tossed in a zesty lemon vinaigrette and served atop fluffy quinoa for a nutrient-packed, make-ahead meal. This mediterranean-inspired quick meals (vegetarian) ready in about 50 minutes pairs halved cherry tomatoes, diced red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium, peeled and diced 1/2-inch cubes sweet potato
- 1 cup, halved cherry tomatoes
- 1, diced red bell pepper
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1 cup, rinsed quinoa
- 1 1/2 cups vegetable broth
- 2 tbsp juice lemon
- 1/4 cup, chopped fresh parsley
- 2 tbsp, crumbled (optional) feta cheese
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss sweet potato, cherry tomatoes, and red bell pepper with 2 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet; roast 20-25 minutes until vegetables are tender and edges are caramelized.
- Step 2: Combine rinsed quinoa and 1 1/2 cups vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until liquid absorbed. Remove from heat, fluff with a fork, and let stand 5 minutes.
- Step 3: Whisk lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper to make dressing. In a large bowl, combine cooled quinoa, roasted vegetables, and 1/4 cup chopped parsley. Drizzle with dressing, toss gently until coated, then top with crumbled feta if using.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mediterranean Roasted Veggie Quinoa Salad take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mediterranean Roasted Veggie Quinoa Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Mediterranean Roasted Veggie Quinoa Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mediterranean Roasted Veggie Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mediterranean Roasted Veggie Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
