Roasted Quinoa & Veggie Salad
A hearty, grain-based salad with caramelized vegetables, tangy lemon tahini dressing, and herbed crumbles. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 70 minutes pairs uncooked quinoa, medium, diced zucchini, large, diced 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 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 cup, uncooked quinoa
- 1 medium, diced zucchini
- 1 large, diced bell pepper
- 1 small, diced red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, crumbled feta cheese
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup quinoa with 1 tbsp olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet and roast for 25-30 minutes until fragrant and toasted.
- Step 2: In a large bowl, combine 1 cup diced zucchini, 1/2 cup diced bell pepper, and 1/4 cup diced red onion. Drizzle with 1 tbsp olive oil and roast for 20 minutes until tender and slightly caramelized.
- Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 tbsp tahini, 1/2 tsp black pepper, and 1/2 tsp salt. Pour over the quinoa and vegetables, then fold in 1/2 cup crumbled feta cheese and 1/4 cup fresh parsley. Toss to combine.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Quinoa & Veggie Salad take to make?
Total time is about 70 minutes (30 min prep + 40 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 Roasted Quinoa & Veggie Salad?
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 uncooked quinoa from drying out.
Can I substitute ingredients in Roasted Quinoa & Veggie Salad?
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 Roasted Quinoa & Veggie Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Quinoa & Veggie Salad 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.
What others are saying
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
