Picnic-Style Quinoa Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant, protein-packed salad featuring roasted seasonal vegetables and fluffy quinoa, perfect for outdoor gatherings at Converse City Park. This american-inspired salads ready in about 45 minutes pairs quinoa, water, 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 320 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 quinoa
• 2 cups water
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley
• 1/4 cup feta cheese
• 2 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, 1 medium diced yellow bell pepper, and 1 thinly sliced red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet; roast for 20-25 minutes until edges are golden and vegetables are tender.
2. Step 2: While vegetables roast, cook quinoa: bring 1 cup rinsed quinoa and 2 cups water to a boil in a saucepan, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed; let stand 5 minutes, then fluff with a fork.
3. Step 3: In a large bowl, combine cooked quinoa, roasted vegetables, 1/4 cup chopped parsley, 1/4 cup crumbled feta cheese, and 2 tbsp lemon juice; toss gently until evenly distributed.