Quinoa Salad with Mixed Vegetables

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A nutrient-packed quinoa salad featuring roasted vegetables and a zesty lemon-herb dressing, portioned into two halves for a satisfying, customizable dish. This Mediterranean-inspired chicken recipe (vegan), ready in about 65 minutes, pairs quinoa, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium, diced zucchini
• 1 small, diced bell peppers
• 1/2 cup, diced cucumber
• 1/2 cup, crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium zucchini, 1 small bell pepper, and 1/2 cup cucumber with 2 tbsp olive oil, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until tender.
2. Step 2: In a large bowl, combine 1 cup cooked quinoa, 1/2 cup crumbled feta cheese, and the roasted vegetables.
3. Step 3: In a small bowl, whisk 1 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss to coat. Divide into two equal portions.