Description
A vibrant and nutritious Grilled Veggie Quinoa Salad featuring smoky grilled bell pepper, zucchini, yellow squash, and cherry tomatoes combined with fluffy quinoa, fresh parsley, and tangy lemon juice. Perfect for a healthy, satisfying meal ready in just 35 minutes.
Ingredients
Scale
Quinoa Base
- 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 & Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Rinse quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness and improve texture.
- Cook quinoa: In a pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and water is absorbed.
- Preheat grill: While quinoa cooks, preheat your grill to medium heat to prepare for grilling the vegetables.
- Toss veggies: In a bowl, toss diced bell pepper, sliced zucchini, yellow squash, and halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper to coat evenly.
- Grill vegetables: Place the veggies on the grill and cook for 5-7 minutes, turning occasionally, until they become tender and lightly charred.
- Fluff quinoa: Once cooked, fluff the quinoa with a fork and let it cool slightly to room temperature.
- Combine ingredients: In a large bowl, combine the cooled quinoa, grilled vegetables, chopped fresh parsley, and 2 tablespoons of lemon juice.
- Toss and serve: Gently toss everything together until well mixed. Adjust seasoning if needed, then serve warm or chilled.
Notes
- You can substitute fresh lemon juice with lime juice for a different flavor profile.
- For added protein, consider adding chickpeas or grilled chicken.
- If you don’t have a grill, you can roast the veggies in the oven at 425°F for 15-20 minutes.
- Use fresh herbs like cilantro or basil as an alternative to parsley for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
