Pima County Roasted Vegetable and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A colorful salad of roasted seasonal vegetables and fluffy quinoa, tossed in a tangy lemon vinaigrette, perfect for a nutritious lunch or side. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs rinsed quinoa, water, medium, cut into wedges red onion 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 rinsed quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 large, diced into 1/2-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled (optional) feta cheese

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced large red bell pepper, and 1 medium red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20-25 minutes until vegetables are tender and lightly caramelized.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp olive oil until emulsified to make the vinaigrette.
4. Step 4: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the lemon vinaigrette over the salad and toss gently to coat evenly.
5. Step 5: Optional: sprinkle 1/2 cup crumbled feta cheese over the top before serving for a creamy, salty contrast.