Roasted High-Altitude Quinoa Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant quinoa salad inspired by elevated mountain freshness, featuring roasted vegetables and a zesty citrus dressing that brightens every bite. This mediterranean-inspired high protein (vegetarian, gluten free) ready in about 40 minutes pairs quinoa, water, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 2 cups water
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces zucchini
• 1 small, diced red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped toasted walnuts

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced red bell pepper, 1 diced zucchini, and 1 diced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, spreading evenly on a baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: While vegetables roast, rinse 1 cup quinoa under cold water, then combine with 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest covered for 5 minutes.
3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp olive oil until emulsified and slightly thickened.
4. Step 4: Transfer cooked quinoa to a large bowl. Add the roasted vegetables, 1/4 cup chopped fresh parsley, and 1/4 cup toasted walnuts. Pour the citrus vinaigrette over the mixture and toss gently to combine, seasoning with additional salt and pepper to taste.