Veggie Power Quinoa Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant quinoa bowl with roasted vegetables, chickpeas, and a zesty lemon-herb dressing. This Mediterranean-inspired salad recipe (vegan), ready in about 70 minutes, pairs quinoa, mixed vegetables, chickpeas 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.

Prep: 30 min Cook: 40 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa and cook in 2 cups water until tender, 15 minutes. Let cool.
  2. Step 2: Toss 1 cup mixed vegetables (zucchini, bell peppers, carrots) with 1/4 cup olive oil and roast at 400°F for 25 minutes.
  3. Step 3: In a bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped dill, 1 tbsp chopped parsley, and 1/2 tsp salt.
  4. Step 4: Combine cooked quinoa, roasted vegetables, and 1/2 cup chickpeas. Toss with dressing and serve chilled.

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