Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant quinoa salad tossed with roasted seasonal vegetables and a tangy orange-lime oregano dressing for a fresh vegetarian meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (uncooked) quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch pieces zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 large, peeled and diced carrot
• 3 tbsp divided olive oil
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper
• 1/3 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh oregano leaves
• 1 clove minced garlic clove

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced red bell pepper, and 1 diced large carrot with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa with 2 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.
3. Step 3: In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tbsp olive oil, 2 tbsp chopped fresh oregano leaves, 1 minced garlic clove, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine cooled quinoa, roasted vegetables, and the citrus oregano dressing. Toss gently to combine and serve warm or chilled.