Northern Baltimore-Inspired Roasted Vegetable and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant salad featuring roasted seasonal vegetables and fluffy quinoa, tossed in a tangy lemon vinaigrette with fresh herbs for a wholesome, nutrient-packed dish. This mediterranean-inspired salads ready in about 40 minutes pairs rinsed quinoa, water, large, diced red bell pepper 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 large, diced red bell pepper
• 1 medium, diced zucchini
• 1 small, sliced into rings red onion
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp lemon juice
• 1 tsp honey
• 1 minced garlic clove
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint

Instructions

1. Step 1: Preheat the oven to 425°F. On a baking sheet, toss 1 large diced red bell pepper, 1 medium diced zucchini, and 1 small sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast vegetables for 20-25 minutes, stirring halfway through, until tender and caramelized.
2. Step 2: While vegetables roast, 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.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh mint. Pour the lemon vinaigrette over the salad and toss gently to combine. Serve warm or at room temperature.