Quinoa Rainbow Salad with Roasted Veggies and Lemon Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant, nutrient-packed salad featuring quinoa, roasted seasonal vegetables, and a zesty lemon tahini dressing for a light yet satisfying meal. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 40 minutes pairs quinoa, cherry tomatoes, cucumber 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 uncooked quinoa
• 1 cup halved cherry tomatoes
• 1 medium diced cucumber
• 1/2 diced red bell pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp honey
• 2 cloves minced garlic

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until fluffy and slightly toasted.
2. Step 2: In a large bowl, combine roasted quinoa, cherry tomatoes, cucumber, and red bell pepper. Add feta cheese and toss gently.
3. Step 3: Whisk lemon juice, tahini, honey, minced garlic, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a jar until emulsified. Drizzle over salad and toss to coat.
4. Step 4: Let sit for 10 minutes before serving to allow flavors to meld.