Prairie Bloom Quinoa Salad with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant grain salad featuring roasted seasonal vegetables and a tangy herb dressing, inspired by local prairie blooms. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs rinsed quinoa, water, medium, diced 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 350 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.

Prep: 25 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a medium bowl, toss 1 medium diced zucchini, 1 medium diced bell pepper, and 1 cup halved cherry tomatoes with 1/4 cup olive oil, 1 tbsp balsamic vinegar, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring once halfway, until tender and caramelized.
  3. Step 3: Meanwhile, combine 1 cup rinsed quinoa with 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  4. Step 4: Fluff cooked quinoa with a fork, transfer to a large bowl, and mix in roasted vegetables. Add 1/4 cup crumbled feta cheese and toss gently before serving.

Frequently asked questions

How long does Prairie Bloom Quinoa Salad with Roasted Vegetables take to make?

Total time is about 50 minutes (25 min prep + 25 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 Prairie Bloom Quinoa Salad with Roasted Vegetables?

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 rinsed quinoa from drying out.

Can I substitute ingredients in Prairie Bloom Quinoa Salad with Roasted Vegetables?

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 Prairie Bloom Quinoa Salad with Roasted Vegetables 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 Prairie Bloom Quinoa Salad with Roasted Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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