Sunlight Spiced Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant Mediterranean dish with quinoa, roasted vegetables, and a lemon-herb vinaigrette for a bright, light flavor. This mediterranean-inspired salads (vegan) ready in about 45 minutes pairs quinoa, cherry tomatoes, 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 220 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 quinoa
• 1 pint, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 small, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley
• 1 clove, minced garlic
• 1/2 tsp sumac

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil and roast for 20 minutes, stirring occasionally until fragrant and slightly toasted.
2. Step 2: In a large bowl, combine 1 pint halved cherry tomatoes, 1 medium diced zucchini, and 1 small finely chopped red onion. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice; toss to coat.
3. Step 3: In a separate small bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1/4 cup chopped fresh parsley, 1 clove minced garlic, and 1/2 tsp sumac. Pour over the quinoa and vegetable mixture; stir to combine.
4. Step 4: Garnish with additional parsley and sumac before serving.