Roasted Tri-Color Quinoa Salad with Roasted Vegetables

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

A vibrant, nutrient-packed quinoa salad featuring roasted seasonal vegetables and a tangy lemon vinaigrette. This mediterranean-inspired vegetarian 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.

★ 4.4 (15 ratings) Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Roasted Tri-Color Quinoa Salad with Roasted Vegetables take to make?

Total time is about 40 minutes (10 min prep + 30 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 Tri-Color Quinoa Salad with Roasted Vegetables?

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 tri-color quinoa from drying out.

Can I substitute ingredients in Roasted Tri-Color Quinoa Salad with Roasted Vegetables?

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 Tri-Color Quinoa Salad with Roasted Vegetables 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.

What goes well with Roasted Tri-Color Quinoa Salad with Roasted Vegetables?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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