Roasted Vegetable Quinoa Salad
A hearty quinoa salad featuring three-quarters roasted seasonal vegetables, tossed with a zesty lemon vinaigrette for a wholesome, colorful meal. This mediterranean (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Optionally, sprinkle 1/4 cup crumbled feta cheese on top before serving for a tangy finish.
Frequently asked questions
How long does Roasted Vegetable Quinoa Salad take to make?
Total time is about 35 minutes (15 min prep + 20 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 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 quinoa from drying out.
Can I substitute ingredients in Roasted Vegetable 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 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.
Is Roasted Vegetable Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new summer go-to. So refreshing and packed with nutrients.
- ★★★★★
My kids loved the colorful veggies and quinoa! Made it for our 4th of July picnic and it was a hit.
- ★★★★☆
Roasting the veggies took longer than the recipe said, but the flavor was worth the wait.
