Roasted Vegetable Quinoa Salad

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

A hearty quinoa salad featuring three-quarters roasted seasonal vegetables, tossed with a zesty lemon vinaigrette for a wholesome, colorful meal. This Mediterranean recipe (vegetarian), ready in about 35 minutes, pairs 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 quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 large, diced into 1/2-inch cubes carrot
• 3 tbsp olive oil
• 1 tsp divided salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1 tsp honey
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled (optional) feta cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3/4 cup diced zucchini, 3/4 cup diced red bell pepper, and 3/4 cup diced carrot with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until vegetables are tender and lightly caramelized.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water with 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cover. Cook 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, 2 tbsp lemon juice, 1 tsp honey, and remaining 1/4 tsp black pepper until emulsified.
4. Step 4: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the dressing over the salad and toss gently to coat.
5. Step 5: Optionally, sprinkle 1/4 cup crumbled feta cheese on top before serving for a tangy finish.