Ring-Infused Solar-Powered Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant quinoa salad with roasted vegetables and a zesty lemon-tahini dressing. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs quinoa, halved cherry tomatoes, medium, diced zucchini 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 380 calories and feeds 4, 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.

Ingredients

• 1 cup quinoa
• 1 cup, halved cherry tomatoes
• 1 medium, diced zucchini
• 1/2 cup, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1/4 cup olive oil and roast for 25 minutes until toasted.
2. Step 2: In a large bowl, combine roasted quinoa with 1 cup cherry tomatoes, 1 cup zucchini, and 1/2 cup red onion.
3. Step 3: In a small bowl, whisk 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp tahini, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour dressing over salad and toss to coat. Serve immediately or refrigerate for up to 24 hours.