This Grilled Veggie Quinoa Salad is my go-to when I want something light yet filling, vibrant yet clean. It’s a nutrient-packed dish made with fluffy quinoa, smoky grilled vegetables, fresh herbs, and a tangy dressing. Whether I’m prepping lunch for the week or serving it as a BBQ side, this salad fits in perfectly and satisfies without the heaviness of mayo-based or pasta salads.
Why You’ll Love This Recipe
I love how this salad brings together so many great elements—flavor, texture, and nutrition. It’s naturally gluten-free, vegetarian, and rich in fiber and plant-based protein. Unlike other sides that leave me feeling sluggish, this one feels fresh and energizing. It’s incredibly versatile too—I can pair it with grilled chicken, fish, tofu, or even enjoy it on its own. Best of all, it tastes just as good chilled as it does warm.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad: 1 cup quinoa (uncooked) 2 cups water or low-sodium vegetable broth 1 medium zucchini, sliced into rounds 1 red bell pepper, quartered 1 yellow bell pepper, quartered ½ red onion, sliced into thick rings or half-moons 1 cup cherry tomatoes (whole or halved) 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon black pepper
For the dressing: 2 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 2 tablespoons chopped fresh parsley or basil Optional: ¼ cup crumbled feta cheese
Directions
1. Cook the Quinoa I always start by rinsing the quinoa under cold water to remove its natural coating, which can taste bitter. Then I combine it with water or broth, bring it to a boil, reduce the heat, and let it simmer for about 15 minutes. After resting it off the heat for five minutes, I fluff it with a fork and let it cool a bit.
2. Prepare and Grill the Vegetables While the quinoa cooks, I toss zucchini, bell peppers, red onion, and cherry tomatoes in olive oil, salt, and pepper. Then I grill them for 8–10 minutes, turning occasionally until they’re nicely charred and tender. The cherry tomatoes cook quickly, so I keep an eye on them. Once done, I dice everything into bite-sized pieces.
3. Assemble the Salad In a large bowl, I mix the quinoa and grilled vegetables. Then I add lemon juice, balsamic vinegar, and extra virgin olive oil and toss it all together. I fold in the fresh herbs and, if I’m using it, some crumbled feta cheese.
4. Serve or Store I serve this salad warm right after making it or let it chill in the fridge for at least 30 minutes. Either way, the flavor is fantastic. It also keeps well in an airtight container for up to four days, which makes it great for meal prep.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Boost the protein: I sometimes add grilled chicken, chickpeas, or tofu to make it more substantial.
Make it spicy: A pinch of chili flakes or sliced grilled jalapeños adds a nice kick.
Add crunch: Toasted sunflower seeds or slivered almonds bring extra texture.
Go dairy-free: I just leave out the feta to keep it vegan.
Storage/Reheating
I store the salad in an airtight container in the fridge for up to 4 days. If I want to reheat it, I do so gently in the microwave for about 1–2 minutes, though I usually enjoy it cold. The flavors meld beautifully over time, so it’s often even better the next day.
FAQs
How do I keep the quinoa from getting mushy?
I always rinse it first and follow a 2:1 liquid-to-quinoa ratio. Letting it steam for 5 minutes after cooking helps it stay fluffy.
Can I use different vegetables?
Yes, I sometimes swap in mushrooms, asparagus, or eggplant depending on what’s in season or what I have on hand.
Is this salad good for meal prep?
Definitely. It stores well and holds its flavor for several days. I often portion it into containers for easy grab-and-go lunches.
What can I use instead of feta?
I like using avocado chunks or a sprinkle of nutritional yeast if I want a dairy-free or vegan option.
Can I make this ahead of time?
Yes, and I often do. I grill the veggies and cook the quinoa ahead, then assemble everything when I’m ready to serve. It tastes great chilled.
Conclusion
This Grilled Veggie Quinoa Salad hits all the right notes—fresh, satisfying, and good-for-me. It’s an easy dish that lets whole foods shine and brings color and flavor to my plate. Whether I’m hosting a summer BBQ or just want a healthy weekday lunch, this is a recipe I keep coming back to.
Grilled Veggie Quinoa Salad is a fresh, wholesome dish made with fluffy quinoa, smoky grilled vegetables, and a tangy lemon-balsamic dressing. It’s nutrient-packed, naturally gluten-free, and perfect as a side dish or light main.
Ingredients
1 cup quinoa (uncooked)
2 cups water or low-sodium vegetable broth
1 medium zucchini, sliced into rounds
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1/2 red onion, sliced into thick rings
1 cup cherry tomatoes (whole or halved)
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
2 tbsp chopped fresh parsley or basil
Optional: 1/4 cup crumbled feta cheese
Instructions
Rinse quinoa under cold water. Combine with water or broth in a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Let rest 5 minutes, then fluff with a fork.
Toss zucchini, bell peppers, onion, and tomatoes with olive oil, salt, and pepper. Grill 8–10 minutes until charred and tender. Dice into bite-sized pieces.
In a large bowl, combine quinoa and grilled vegetables. Add lemon juice, balsamic vinegar, and olive oil. Toss well.
Stir in herbs and optional feta cheese.
Serve warm or chilled. Refrigerate leftovers in an airtight container for up to 4 days.
Notes
Add grilled chicken, chickpeas, or tofu for extra protein.
Spice it up with chili flakes or grilled jalapeños.
Top with toasted sunflower seeds or almonds for crunch.
Skip feta or substitute with avocado for a vegan version.
