Roasted Tri-Color Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant, nutrient-packed quinoa salad featuring roasted seasonal vegetables and a tangy lemon vinaigrette. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs tri-color quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed tri-color quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 large, diced into 1/2-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp, divided olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced zucchini, 1 diced red bell pepper, and 1 small cut red onion wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
2. Step 2: Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed tri-color quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make a vinaigrette.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Drizzle vinaigrette over salad and toss gently to coat evenly. Serve warm or at room temperature.