Roasted Vegetable and Quinoa Salad

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A nutritious salad combining three-quarters roasted seasonal vegetables with fluffy quinoa and tangy dressing for a balanced meal. This Mediterranean recipe (vegetarian), ready in about 40 minutes, pairs quinoa, water, zucchini 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 quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes red bell pepper
• 1 small, diced into 1/2-inch cubes eggplant
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/3 cup crumbled feta cheese

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water, bring to a boil, then reduce to a simmer and cover for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Meanwhile, preheat oven to 425°F. Toss 1 diced zucchini, 1 diced red bell pepper, and 1 diced eggplant with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
3. Step 3: Roast vegetables for 20-25 minutes, stirring halfway through, until they are tender and edges start to caramelize.
4. Step 4: In a large bowl, combine cooked quinoa, roasted vegetables, 3 tbsp lemon juice, 1 tbsp olive oil, and 1/4 cup chopped fresh parsley; toss gently to combine.
5. Step 5: Top salad with 1/3 cup crumbled feta cheese before serving warm or at room temperature.