Description
This Grilled Veggie Quinoa Salad is a vibrant, healthy, and flavorful dish combining fluffy quinoa with perfectly charred bell peppers, zucchini, yellow squash, and juicy cherry tomatoes. Tossed with fresh parsley and a zesty lemon dressing, it’s an ideal light lunch or side dish packed with nutrients and simple ingredients.
Ingredients
Scale
Grain
- 1 cup quinoa
- 2 cups water
Grilled Vegetables
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Salad Dressing and Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Rinse Quinoa: Rinse 1 cup of quinoa under cold running water to remove its natural coating, saponin, which can make it taste bitter.
- Cook Quinoa: In a pot, combine rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and let it simmer for 15 minutes until quinoa is tender and water is absorbed.
- Preheat Grill: While quinoa cooks, preheat your grill to medium heat to get it ready for the vegetables.
- Prepare Veggies: Toss diced bell pepper, sliced zucchini, yellow squash, and halved cherry tomatoes with 2 tablespoons olive oil, salt, and pepper to coat evenly.
- Grill Vegetables: Place the seasoned vegetables on the preheated grill. Grill for 5-7 minutes, turning occasionally until they are tender and have nice grill marks.
- Fluff Quinoa: Remove quinoa from heat, uncover, and fluff it gently with a fork. Allow it to cool slightly before mixing with vegetables.
- Combine Salad: In a large bowl, combine the cooled quinoa, grilled vegetables, chopped fresh parsley, and 2 tablespoons lemon juice.
- Toss and Serve: Toss everything well to evenly distribute flavors and serve the salad fresh, either warm or at room temperature.
Notes
- To add extra protein, consider mixing in some chickpeas or grilled chicken.
- For a smoky flavor, you can char the veggies directly on the grill grates.
- This salad can be made ahead and chilled for up to 2 days; add lemon juice just before serving for the freshest taste.
- Feel free to swap the vegetables for seasonal favorites like asparagus, eggplant, or mushrooms.
