This quinoa grilled vegetable salad combines the nutty flavor of quinoa with charred, crisp grilled vegetables and a bright lemon-herb dressing.
Perfect for a healthy lunch or light dinner, it is packed with fiber, protein, and vitamins from seasonal vegetables.
The lemon-herb dressing adds a refreshing tang that brings all ingredients together beautifully.
Why You’ll Love This Recipe
- Grilling vegetables adds a smoky, caramelized depth of flavor that complements the light nuttiness of quinoa.
- The lemon-herb dressing is bright and light, balancing the earthiness of the quinoa and vegetables without overpowering.
- This dish is versatile and can be prepared ahead; the dressing can be added just before serving to keep the vegetables fresh and textured.
Quinoa and Grilled Vegetable Power Salad with Lemon-Herb Dressing
A hearty and healthy quinoa salad featuring grilled seasonal vegetables and a zesty lemon-herb dressing perfect for a nutritious meal.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup quinoa (170g), rinsed
- 2 cups water (475ml)
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium red bell pepper, cut into 1-inch strips
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
Instructions
- Cook the Quinoa In a medium saucepan, bring the water to a boil. Add the rinsed quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Transfer to a large bowl to cool slightly.
- Grill the Vegetables Preheat a grill or grill pan over medium-high heat. Toss zucchini, bell pepper, yellow squash, and onion with 1 tablespoon olive oil, salt, and pepper. Grill vegetables for about 3-4 minutes per side, until tender and lightly charred. Remove from heat and let cool slightly.
- Prepare the Lemon-Herb Dressing In a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, chopped parsley, oregano, Dijon mustard, minced garlic, salt, and pepper to taste.
- Assemble the Salad Chop the grilled vegetables into bite-sized pieces and add them to the bowl with quinoa. Pour the lemon-herb dressing over and toss gently to combine. Adjust seasoning if needed.
Helpful Tips
- Ensure quinoa is rinsed thoroughly before cooking to remove its natural bitter coating (saponin).
- Grill vegetables just until tender to retain their texture and vibrant flavor.
- For best flavor, add dressing just before serving.
- This salad is naturally gluten-free and vegetarian.
- Use fresh herbs for a bright flavor; dried herbs can substitute but use less.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Keep the dressing separate if preparing ahead to maintain the freshness and texture of the salad.
Consume within 3 days for best quality and food safety.
Frequently Asked Questions
Can I use other vegetables for this grilled salad?
Yes, vegetables like asparagus, eggplant, mushrooms, or cherry tomatoes work well with this quinoa salad.
How do I store and reheat leftover quinoa salad?
Store refrigerated in an airtight container for up to 3 days. Since it's a salad, it's best served cold or at room temperature rather than reheated.
Is quinoa safe to eat after cooking if left out?
Cooked quinoa should not be left out at room temperature for more than 2 hours to avoid bacterial growth. Refrigerate promptly after cooling.
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