Multicultural Mosaic Quinoa Salad

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant salad blending global flavors with quinoa, roasted vegetables, and a zesty lemon-tahini dressing. This seafood recipe (vegetarian), ready in about 80 minutes, pairs quinoa, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup quinoa
• 1 pint cherry tomatoes
• 1 medium zucchini
• 1 small red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1/4 cup fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil and roast for 20 minutes until crispy.
2. Step 2: Dice 1 medium zucchini into 1/2-inch cubes and roast alongside quinoa for 15 minutes.
3. Step 3: Halve 1 pint cherry tomatoes and toss with 1 small red onion, sliced, in 2 tbsp olive oil. Roast for 25 minutes until caramelized.
4. Step 4: In a bowl, whisk 2 tbsp lemon juice, 1 tbsp tahini, 1 tsp salt, and 1/2 tsp black pepper until smooth.
5. Step 5: Fold roasted quinoa, zucchini, and tomatoes into the dressing. Garnish with chopped parsley and serve chilled.