Travel-Friendly Quinoa Salad with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A vibrant quinoa salad with roasted seasonal vegetables and a zesty lemon dressing, perfect for meal prep or on-the-go meals. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 45 minutes, pairs quinoa, water, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
• 2 cups water
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces zucchini
• 1 small, diced into 1/2-inch pieces red onion
• 3 tbsp, divided olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 2 tbsp toasted pine nuts

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced red bell pepper, 1 diced zucchini, and 1 diced small red onion with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, 1/4 cup chopped fresh parsley, and 2 tbsp toasted pine nuts. Pour the dressing over and toss thoroughly to combine. Serve warm or chilled.