Quinoa Salad with Roasted Vegetables and Lemon Dressing

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A nutritious quinoa salad featuring half a cup of quinoa and a medley of roasted vegetables tossed in a fresh lemon vinaigrette. This Mediterranean salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, and zucchini, 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 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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

• 1/2 cup quinoa
• 1 cup water
• 1 cup zucchini, diced
• 1 cup red bell pepper, diced
• 1/2 cup red onion, diced
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup diced zucchini, 1 cup diced red bell pepper, and 1/2 cup diced red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 20 minutes until vegetables are tender and lightly browned.
2. Step 2: While vegetables roast, rinse 1/2 cup quinoa under cold water. Combine with 1 cup water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
3. Step 3: In a small bowl, whisk 2 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Fluff quinoa with a fork and transfer to a large bowl. Add roasted vegetables and 2 tbsp chopped fresh parsley. Pour the lemon dressing over the salad and toss gently to combine. Serve warm or at room temperature.