Quinoa Salad with Roasted Vegetables and Feta

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

A nutritious quinoa salad combining half a cup of cooked quinoa with sweet roasted vegetables and tangy feta cheese. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs quinoa, rinsed, water, red bell pepper, diced 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 2, 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: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1/2 cup diced red bell pepper, 1/2 cup diced zucchini, and 1/4 cup diced red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, bring 1 cup water to a boil in a small pot. Add 1/2 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
  3. Step 3: In a large bowl, combine cooked quinoa, roasted vegetables, 1/2 cup halved cherry tomatoes, 1/4 cup crumbled feta cheese, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss gently.
  4. Step 4: Garnish with 2 tbsp chopped fresh parsley and serve warm or chilled.

Frequently asked questions

How long does Quinoa Salad with Roasted Vegetables and Feta take to make?

Total time is about 30 minutes (10 min prep + 20 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 Roasted Vegetables and Feta?

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, rinsed from drying out.

Can I substitute ingredients in Quinoa Salad with Roasted Vegetables and Feta?

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 Roasted Vegetables and Feta 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 Roasted Vegetables and Feta 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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