Description
This vibrant Grilled Vegetable and Quinoa Salad is a healthy and hearty dish, perfect for any season! Packed with protein-rich quinoa and smoky, charred veggies, it’s a flavorful option for lunch or dinner that’s both light and filling.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until water is absorbed and quinoa is fluffy.
- Preheat your grill to medium-high heat.
- In a large bowl, toss the sliced bell pepper, zucchini, squash, and red onion with olive oil, balsamic vinegar, salt, and pepper.
- Grill the vegetables for 5-7 minutes per side, or until they are tender and slightly charred.
- In a large serving bowl, combine the cooked quinoa and grilled vegetables. Toss gently to combine.
- Serve warm or at room temperature, and enjoy!
Notes
- For added flavor, drizzle with extra balsamic vinegar or a sprinkle of fresh herbs, like parsley or basil.
- Feel free to add roasted chickpeas or feta cheese for extra protein and flavor.
- This salad can be made in advance and stored in the fridge for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes