Roasted Vegetable and Kalamata Olive Quinoa Salad
A nutritious quinoa salad loaded with roasted seasonal vegetables and briny Kalamata olives, tossed in a zesty lemon-olive oil dressing. This mediterranean-inspired vegetarian ready in about 35 minutes pairs dry quinoa, small, cut into wedges red onion, pitted and halved Kalamata olives 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 dry quinoa
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 medium, diced into 1/2-inch cubes red bell pepper
- 1 small, cut into wedges red onion
- 3/4 cup pitted and halved Kalamata olives
- 4 tbsp divided olive oil
- 3 tbsp lemon juice
- 1 minced garlic clove
- 1/4 cup chopped fresh parsley
- 1 tsp divided salt
- 1/2 tsp divided black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced medium red bell pepper, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread vegetables on a baking sheet and roast for 20 minutes until tender and caramelized.
- Step 2: While vegetables roast, rinse 1 cup dry quinoa under cold water. Combine quinoa with 2 cups water and 1/2 tsp salt in a medium saucepan and bring to a boil.
- Step 3: Reduce heat to low, cover, and simmer quinoa for 15 minutes until fluffy and water is absorbed. Remove from heat and fluff with a fork.
- Step 4: In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Step 5: Add the cooked quinoa, roasted vegetables, 3/4 cup pitted halved Kalamata olives, and 1/4 cup chopped fresh parsley to the dressing. Toss gently to combine.
- Step 6: Taste and adjust seasoning if needed. Serve warm or chilled as a wholesome main or side salad.
Frequently asked questions
How long does Roasted Vegetable and Kalamata Olive Quinoa Salad take to make?
Total time is about 35 minutes (10 min prep + 25 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 Vegetable and Kalamata Olive Quinoa 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 dry quinoa from drying out.
Can I substitute ingredients in Roasted Vegetable and Kalamata Olive Quinoa 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 Vegetable and Kalamata Olive Quinoa 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.
What goes well with Roasted Vegetable and Kalamata Olive Quinoa Salad?
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.
