Quinoa Salad with Roasted Veggies
A vibrant, portion-controlled salad featuring quinoa, roasted vegetables, and a zesty lemon-herb dressing. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 50 minutes, pairs quinoa, cherry tomatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1/2 cup quinoa
- 12 halves cherry tomatoes
- 1/2 medium, diced zucchini
- 1/2, diced red bell pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1/2 cup quinoa with 1 tbsp olive oil and roast for 20 minutes, stirring occasionally, until toasted and fragrant.
- Step 2: In a separate bowl, mix 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Add 12 halved cherry tomatoes, 1/2 diced zucchini, and 1/2 diced red bell pepper; toss to coat.
- Step 3: Spread the vegetable mixture on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized. Transfer to a serving dish and top with toasted quinoa.
- Step 4: Drizzle remaining 1 tbsp olive oil and 1 tbsp lemon juice over the salad. Garnish with chopped parsley and serve immediately.
