Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant and nutritious quinoa salad featuring roasted seasonal vegetables tossed with a zesty lime vinaigrette, inspired by Peruvian flavors and ingredients. This Latin American recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, red bell pepper 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 rice, quinoa, or a quick salad. 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 quinoa
• 2 cups water
• 1 medium diced red bell pepper
• 1 medium diced zucchini
• 1 small sliced into wedges red onion
• 3 tbsp divided olive oil
• 1/2 tsp ground cumin
• 1 tsp divided salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/4 cup chopped fresh cilantro

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 medium diced red bell pepper, 1 medium diced zucchini, and 1 small sliced red onion with 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp honey, and 1/2 tsp salt to make the vinaigrette.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh cilantro. Pour the lime vinaigrette over the salad and toss gently to combine.
5. Step 5: Adjust seasoning with additional salt or lime juice if desired. Serve warm or chilled as a refreshing side or light main dish.