North Peoria Inspired Roasted Vegetable and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A wholesome salad combining roasted seasonal vegetables with fluffy quinoa, dressed in a zesty citrus vinaigrette, inspired by Midwestern flavors. This mediterranean-inspired salads (mediterranean) ready in about 45 minutes pairs quinoa, water, medium 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 320 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 quinoa
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 large carrot, diced
• 1 small red onion, diced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 425°F. On a baking sheet, toss 1 medium diced zucchini, 1 medium diced red bell pepper, 1 large diced carrot, and 1 small diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast vegetables for 25 minutes, stirring halfway, until caramelized and tender.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water, bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the vinaigrette over the salad and toss gently to coat. Serve warm or at room temperature.