The Best Choice Quinoa Salad with Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A nutrient-packed salad featuring perfectly roasted vegetables and fluffy quinoa, making it the best choice for a satisfying meal. This mediterranean-inspired salads (vegetarian) ready in about 37 minutes pairs quinoa, chopped broccoli, chopped bell peppers 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 310 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
• 2 cups chopped broccoli
• 1 cup chopped bell peppers
• 1 cup chopped zucchini
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 2 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/2 tsp salt
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups chopped broccoli, 1 cup chopped bell peppers, and 1 cup chopped zucchini with 2 tbsp olive oil and 2 minced garlic cloves. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 20-22 minutes until vegetables are tender and edges are caramelized, stirring once halfway through cooking.
3. Step 3: Meanwhile, cook 1 cup quinoa in 2 cups water according to package instructions until fluffy and water is absorbed.
4. Step 4: Whisk together 2 tbsp lemon juice, 1 tbsp dijon mustard, 1/2 tsp salt, and 1/4 cup chopped parsley to make the dressing.
5. Step 5: Combine cooled quinoa with roasted vegetables and drizzle with dressing. Toss gently until evenly coated and flavors meld.