No-Oil Roasted Vegetable Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and healthy quinoa salad tossed with no-oil roasted vegetables and fresh herbs, perfect for a light lunch or side dish. This Mediterranean-inspired salad recipe (vegan, gluten free), ready in about 35 minutes, pairs quinoa, water, zucchini, diced 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 220 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large baking sheet, spread 1 cup diced zucchini, 1 cup diced red bell pepper, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced red onion. Sprinkle with 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Roast vegetables for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
  3. Step 3: In a large bowl, combine cooked quinoa and roasted vegetables. Add 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Toss gently to combine and adjust seasoning if needed.
  4. Step 4: Serve warm or chilled as a nutritious no-oil salad.

Frequently asked questions

How long does No-Oil Roasted Vegetable Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 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 No-Oil Roasted Vegetable 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 quinoa from drying out.

Can I substitute ingredients in No-Oil Roasted Vegetable 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 No-Oil Roasted Vegetable 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 No-Oil Roasted Vegetable Quinoa Salad vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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