Mountain Home-Inspired Roasted Vegetable and Quinoa Salad
A hearty quinoa salad loaded with roasted seasonal vegetables and a tangy lemon vinaigrette reflecting the fresh produce from Mountain Home region. This american-inspired salads (vegetarian, gluten free) ready in about 40 minutes pairs rinsed quinoa, water, small, cut into wedges red onion 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 280 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, rinsed quinoa
- 2 cups water
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 large, diced into 1/2-inch pieces red bell pepper
- 1 small, cut into wedges red onion
- 3 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1/4 cup chopped fresh parsley
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 425°F (220°C). On a large baking sheet, toss 1 diced medium zucchini, 1 diced large red bell pepper, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the lemon vinaigrette over the mixture and toss gently to coat evenly.
- Step 5: Serve warm or chilled as a nutritious main or side dish.
Frequently asked questions
How long does Mountain Home-Inspired Roasted Vegetable and Quinoa Salad take to make?
Total time is about 40 minutes (10 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 Mountain Home-Inspired Roasted Vegetable and 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 rinsed quinoa from drying out.
Can I substitute ingredients in Mountain Home-Inspired Roasted Vegetable and 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 Mountain Home-Inspired Roasted Vegetable and 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 Mountain Home-Inspired Roasted Vegetable and Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
