Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables

By · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs (uncooked) quinoa, water, large, peeled and diced carrot 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables take to make?

Total time is about 40 minutes (10 min prep + 30 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 Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables?

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 (uncooked) quinoa from drying out.

Can I substitute ingredients in Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables?

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 Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables 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 Oregano and Citrus Infused Quinoa Salad with Roasted Vegetables vegetarian?

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

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