Quinoa and Anti-Inflammatory Veggie Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant salad packed with quinoa, roasted vegetables, and herbs to support flexibility and reduce inflammation. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 45 minutes pairs cooked quinoa, halved cherry tomatoes, 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 280 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 cooked quinoa
• 1 cup halved cherry tomatoes
• 1 cup diced zucchini
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 2 cloves minced garlic
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, 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 charred.
2. Step 2: In a large bowl, combine cooked quinoa, roasted vegetables, and parsley. In a small bowl, whisk together lemon juice, remaining 1 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Pour the dressing over the salad and toss until well coated. Let sit for 10 minutes before serving to allow flavors to meld.