Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Adjust seasoning with additional salt or lime juice if desired. Serve warm or chilled as a refreshing side or light main dish.
Frequently asked questions
How long does Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette 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 Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette?
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 Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette?
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 Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette 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 Peruvian Quinoa Salad with Roasted Vegetables and Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This salad was a hit at my dinner party! The lime vinaigrette was perfect.
- ★★★★☆
The quinoa was a bit bland, but the roasted veggies saved it. I'll add more spices next time.
- ★★★★☆
Took longer to roast the vegetables than the recipe said, but the flavors were great.
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