Quinoa Salad with Roasted Veggies

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

A vibrant, portion-controlled salad featuring quinoa, roasted vegetables, and a zesty lemon-herb dressing. This mediterranean-inspired sheet pan (vegetarian) ready in about 50 minutes pairs quinoa, halves cherry tomatoes, medium, diced 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.

Prep: 15 min Cook: 35 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Drizzle remaining 1 tbsp olive oil and 1 tbsp lemon juice over the salad. Garnish with chopped parsley and serve immediately.

Frequently asked questions

How long does Quinoa Salad with Roasted Veggies take to make?

Total time is about 50 minutes (15 min prep + 35 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 Veggies?

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 Roasted Veggies?

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 Veggies 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 Veggies 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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