Description
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.
- Can be made ahead—assemble before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
