Grilled Vegetable and Quinoa Salad
This Grilled Vegetable and Quinoa Salad is a perfect summer dish that is light, refreshing, and packed with nutrients. Grilled vegetables add a smoky flavor to the quinoa base, making it a delicious and satisfying meal.
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.