Solar-Powered Quinoa Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant salad featuring quinoa, roasted vegetables, and a zesty citrus dressing that mimics the energy of solar power. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 45 minutes pairs quinoa, zucchini, red bell pepper 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 zucchini
• 1, diced red bell pepper
• 1 cup, halved cherry tomatoes
• 1, diced avocado
• 3 tbsp orange juice
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast for 20-25 minutes until tender and slightly charred.
2. Step 2: Cook quinoa in 2 cups boiling water for 15 minutes, then drain and fluff with a fork.
3. Step 3: In a bowl, whisk orange juice, lemon juice, honey, remaining 1 tbsp olive oil, and remaining 1/4 tsp salt and pepper until emulsified.
4. Step 4: Combine cooked quinoa, roasted vegetables, and avocado in a large bowl. Pour the dressing over the salad and toss until evenly coated. Serve chilled or at room temperature.