The Best Spiced Quinoa Salad

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant mix of quinoa, roasted vegetables, and citrus zest, dressed with a zesty lemon-tahini sauce for a refreshing lunch. This Mediterranean-inspired salad recipe (vegan, gluten-free), ready in about 50 minutes, pairs quinoa, red bell pepper, 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 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1/2 cup, chopped cucumber
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

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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 crisp.
2. Step 2: In a bowl, combine diced red bell pepper, zucchini, cucumber, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp tahini, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until coated.
3. Step 3: Fold roasted quinoa into the vegetable mixture. Garnish with fresh parsley and serve chilled or at room temperature.