Perfectly Balanced Quinoa Salad with Grilled Veggies

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A light, nutty quinoa salad packed with roasted vegetables, fresh herbs, and a zesty lemon-herb dressing. This Mediterranean-inspired salad recipe (vegan), ready in about 55 minutes, pairs quinoa, cherry tomatoes, zucchini 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, uncooked quinoa
• 1 pint, halved cherry tomatoes
• 1 medium, diced zucchini
• 1/2 cup, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 2 tbsp plain yogurt
• 0.5 tsp salt
• 0.25 tsp black pepper

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Instructions

1. Step 1: Rinse quinoa and cook in a pot with 2 cups water over medium heat until tender, 15-20 minutes. Let cool.
2. Step 2: Toss cherry tomatoes, zucchini, and red onion with olive oil, salt, and black pepper. Roast at 400°F (200°C) for 25 minutes until tender.
3. Step 3: In a bowl, mix cooked quinoa with roasted vegetables. Whisk lemon juice, dill, yogurt, and a pinch of salt. Pour over the salad and toss to coat. Serve chilled or at room temperature.