Quinoa Salad with Mixed Vegetables

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

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 (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.

Prep: 35 min Cook: 30 min Serves 2 Mediterranean cuisine 260 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Quinoa Salad with Mixed Vegetables take to make?

Total time is about 65 minutes (35 min prep + 30 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 Quinoa Salad with Mixed 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 quinoa from drying out.

Can I substitute ingredients in Quinoa Salad with Mixed 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 Quinoa Salad with Mixed Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Quinoa Salad with Mixed Vegetables vegan?

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

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