Traveler's Spiced Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, globally inspired quinoa salad with roasted vegetables, citrus zest, and aromatic spices for a quick, healthy meal. This global-inspired salads (vegetarian) ready in about 55 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 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, rinsed quinoa
• 1 pint, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 large, diced bell peppers
• 1 small, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, peppers, and onion with 1 tbsp oil. Roast for 20-25 minutes until tender.
2. Step 2: Cook quinoa in 2 cups water according to package instructions, then let cool.
3. Step 3: In a bowl, mix cooked quinoa, roasted veggies, tomatoes, cumin, paprika, salt, and pepper.
4. Step 4: Drizzle with lemon juice and remaining oil. Toss to coat. Serve chilled or at room temperature.