Rosemary-Infused Herb and Pepper Quinoa Salad

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

A hearty salad featuring quinoa tossed with roasted peppers, fresh herbs, and a zesty lemon-rosemary dressing. This mediterranean-inspired salads ready in about 40 minutes pairs uncooked Quinoa, medium, sliced Bell peppers, Olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups water and a pinch of salt; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Step 2: While quinoa cooks, toss sliced bell peppers with 1 tbsp olive oil and roast at 400°F (200°C) for 15 minutes until tender and slightly browned.
  3. Step 3: In a small bowl, whisk together lemon juice, 1 tbsp olive oil, chopped rosemary, dried oregano, and a pinch of salt to make the dressing.
  4. Step 4: Fluff cooked quinoa with a fork and let cool for 5 minutes. Add roasted peppers, halved cherry tomatoes, and dressing; toss gently to combine.
  5. Step 5: Fold in crumbled feta cheese and serve warm or chilled.

Frequently asked questions

How long does Rosemary-Infused Herb and Pepper Quinoa Salad take to make?

Total time is about 40 minutes (20 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 Rosemary-Infused Herb and Pepper 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 uncooked quinoa from drying out.

Can I substitute ingredients in Rosemary-Infused Herb and Pepper 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 Rosemary-Infused Herb and Pepper 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 Rosemary-Infused Herb and Pepper Quinoa Salad?

Mediterranean salads 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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