Grilled Vegetable and Quinoa Salad
This Grilled Vegetable and Quinoa Salad is an ideal summer dish that effortlessly combines lightness, refreshment, and a nutrient-packed profile. The medley of grilled vegetables infuses a smoky, charred flavor into the fluffy quinoa base, resulting in a meal that is both delicious and satisfying. Each bite offers a delightful mix of textures and tastes, from the crispness of the grilled vegetables to the nutty, slightly chewy quinoa.
The salad is not only visually appealing, with its vibrant array of colors, but it also boasts a robust nutritional profile, making it a wholesome choice for any meal. Whether served as a main course or a side dish, this Grilled Vegetable and Quinoa Salad is sure to impress with its perfect balance of flavors and health benefits. The simplicity of its preparation, combined with the depth of its flavors, makes it a go-to recipe for those looking to enjoy a delightful, health-conscious meal during the warm summer months.
Grilled Vegetable and Quinoa Salad
Equipment
- Medium saucepan for cooking quinoa
- Grill for grilling vegetables
- Large bowl for mixing salad
- Knife and cutting board for chopping vegetables
- Measuring cups and spoons for measuring ingredients
- Tongs for handling grilled vegetables
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper quartered
- 1 red onion sliced into thick rings
- 1 ear of corn husked
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1/4 cup crumbled feta cheese optional
Instructions
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool.
- Preheat the grill to medium-high heat.
- In a large bowl, toss the sliced zucchini, yellow squash, red bell pepper, red onion, and corn with 2 tablespoons of olive oil, salt, and pepper.
- Grill the vegetables for 5-7 minutes on each side, or until they are tender and slightly charred. Remove from grill and let them cool slightly.
- Cut the grilled vegetables into bite-sized pieces and cut the corn kernels off the cob.
- In a large bowl, combine the cooked quinoa, grilled vegetables, remaining 1 tablespoon of olive oil, balsamic vinegar, dried oregano, and chopped basil. Toss to combine.
- Serve the salad warm or at room temperature, topped with crumbled feta cheese if desired. Enjoy!
Notes
- You can add other grilled vegetables like asparagus or eggplant for variety.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
