Oaksbury Farm Vegetable and Quinoa Salad

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

A vibrant and hearty salad featuring roasted seasonal vegetables from Oaksbury Farms tossed with fluffy quinoa and a tangy balsamic vinaigrette. This mediterranean-inspired vegetarian ready in about 45 minutes pairs quinoa, water, medium (about 1 cup) zucchini, diced 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.

Prep: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Step 3: Preheat oven to 425°F. Toss 1 cup diced zucchini, 1 cup diced red bell pepper, 1/2 cup sliced carrot, and 1/2 cup sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized on edges.
  5. Step 5: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp salt, and remaining 1/4 tsp black pepper to make the dressing.
  6. Step 6: In a large bowl, combine cooked quinoa, roasted vegetables, and 2 tbsp chopped fresh basil. Pour dressing over the salad and toss gently to combine before serving.

Equipment for this recipe

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Frequently asked questions

How long does Oaksbury Farm Vegetable and Quinoa Salad take to make?

Total time is about 45 minutes (10 min prep + 35 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 Oaksbury Farm 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 quinoa from drying out.

Can I substitute ingredients in Oaksbury Farm 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 Oaksbury Farm 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.

What goes well with Oaksbury Farm Vegetable and Quinoa Salad?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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