Savory Quinoa Salad with Roasted Veggies

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A nutrient-packed bowl of fluffy quinoa tossed with roasted vegetables, feta, and a tangy lemon-herb dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 60 minutes, pairs quinoa, bell peppers, zucchini 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.

Ingredients

• 1 cup uncooked quinoa
• 1 medium diced bell peppers
• 1 cup diced zucchini
• 1/2 cup finely chopped red onion
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss bell peppers, zucchini, and red onion with olive oil, salt, and black pepper. Roast for 25-30 minutes until tender.
2. Step 2: In a pot, cook quinoa according to package instructions, then fluff and let cool.
3. Step 3: In a bowl, mix cooked quinoa, roasted vegetables, and feta cheese.
4. Step 4: Whisk lemon juice and dill together, then pour over the salad. Toss to coat and serve chilled or at room temperature.