Grilled Vegetable Quinoa Salad

Name: Grilled Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1 bell pepper, sliced; 1 zucchini, sliced; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup fresh parsley, chopped; Juice of 1 lemon

Highlighted under: Fit & Flavorful Recipes

I absolutely love making this Grilled Vegetable Quinoa Salad, especially during the warmer months. The combination of fresh, grilled vegetables tossed with fluffy quinoa brings a burst of flavors that is both satisfying and nutritious. I appreciate how versatile this salad is; it can be served as a standalone dish or as a side for any meal. Plus, it’s easy to prepare ahead of time, making it a perfect choice for picnics or potlucks with family and friends.

Created by

Mario

Last updated on 2026-01-13T11:41:34.015Z

When I first combined grilled vegetables with quinoa, I was amazed at how perfectly the flavors melded together. I always start with a good quality olive oil and season the vegetables generously to enhance their natural sweetness while grilling. This method caramelizes their edges, which adds depth to the dish.

One little tip I’ve learned is to let the quinoa cool down before mixing it with the grilled veggies. This helps each grain maintain its texture and prevents the salad from becoming mushy. Trust me, the result is a refreshing and vibrant dish that everyone will love!

        Why You'll Love This Salad
        Colorful and nutritious, packed with fresh vegetables
Protein-rich quinoa makes it filling and satisfying
Versatile enough for any occasion or palate

      

Getting the Quinoa Right

Quinoa is a fantastic grain that packs a nutritional punch, making it an ideal base for this salad. It is essential to rinse the quinoa thoroughly before cooking to remove any inherent bitterness from the saponins on its surface. The water or vegetable broth needs to be brought to a vigorous boil before adding the quinoa to ensure it cooks evenly. Once added, reduce the heat to low and cover the pot to create steam, which is key to fluffing the quinoa perfectly.

After cooking, it's important to let the quinoa sit covered for about 5 minutes after removing it from the heat. This resting period allows the grains to expand further and achieve that desired fluffy texture. Fluff them gently with a fork before combining with other ingredients. Remember, undercooked quinoa will have a crunchy texture, so make sure all the liquid has evaporated before taking it off the heat.

Grilling Tips for the Best Vegetables

Grilling vegetables enhances their flavors and adds a delightful smoky dimension to this salad. When preparing your vegetables, cut them into uniform sizes to ensure even cooking. For instance, slicing the zucchini and bell pepper into 1/4-inch thick pieces helps them cook through in the same amount of time as the cherry tomatoes and red onion. It's also helpful to use skewers or a grill basket for smaller veggies to prevent them from falling through the grill grates.

To achieve optimal grill marks and caramelization, preheat the grill to medium-high heat, which is about 400-450°F (200-232°C). Grill each vegetable for 5-7 minutes on each side or until they show a nice golden color and are slightly softened. If you notice any flare-ups, moving the vegetables to a cooler side of the grill can help control the heat and avoid charring.

Make-Ahead and Storage Tips

This Grilled Vegetable Quinoa Salad is perfect for meal prep, as it stores beautifully. After combining all the ingredients, let the salad cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors continue to develop as it sits, making it even more delicious on the second day. If you plan to serve this at a picnic or gathering, consider keeping the dressing separate until just before serving to maintain the fresh textures of the vegetables.

For those looking to clean up the ingredient list, feel free to swap in seasonal vegetables. For example, asparagus or eggplant could replace the zucchini, and you could add baby spinach or arugula for extra greens. This adaptability not only allows you to use what's fresh but also lets you cater to different dietary preferences. Just be mindful of cooking times for different vegetables to avoid overcooking or undercooking.

Ingredients

Gather these ingredients to prepare your Grilled Vegetable Quinoa Salad:

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Juice of 1 lemon

Make sure to have everything prepped before you start grilling for easy assembly.

Instructions

Follow these steps to create your salad:

Prepare Quinoa

In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it cool.

Grill Vegetables

Preheat your grill to medium-high heat. In a bowl, toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes on each side until they are tender and have grill marks.

Combine Ingredients

In a large bowl, combine the cooled quinoa, grilled vegetables, fresh parsley, and lemon juice. Toss gently to mix all the ingredients together.

Serve

Taste and adjust seasoning if necessary. Serve chilled or at room temperature, and enjoy your colorful and delicious salad!

Feel free to add any additional herbs or nuts for extra flavor and crunch!

Pro Tips

For an extra kick of flavor, consider adding feta cheese or a sprinkle of chili flakes to your salad just before serving.

Serving Suggestions

While this salad works wonderfully as a main dish, it also pairs beautifully as a side. Serve it with grilled chicken, fish, or a lemon herb dressing for added zing. Layering it on a bed of leafy greens can elevate the presentation further and provide additional crunch. You can even stuff it into pita bread for a hearty lunch option.

In terms of flavor enhancers, try adding crumbled feta or goat cheese for a creamy element that complements the grilled vegetables. A sprinkle of toasted nuts like pine nuts or walnuts could also add a satisfying crunch and richness.

Variations to Try

This salad is incredibly versatile, so feel free to play with the ingredient ratios or introduce new elements. For a heartier version, you can incorporate black beans or chickpeas, which would add protein and fiber while maintaining the fresh vibe of the dish. For kicks, try adding sliced jalapeños for heat or a touch of maple syrup to balance the acidity of the lemon juice.

If you're aiming for a gourmet twist, consider drizzling a balsamic reduction over the top before serving. The sweet tang complements the salad beautifully and makes it visually appealing. You can also experiment with different herbs—basil or mint can add an unexpected freshness, changing the whole flavor profile of the dish.

Questions About Recipes

→ Can I prep this salad ahead of time?

Yes! You can prepare the quinoa and grill the vegetables a day ahead. Just mix them together before serving.

→ What other vegetables can I use?

Feel free to substitute or add any seasonal vegetables you like, such as asparagus or eggplant.

→ Is this salad gluten-free?

Absolutely! Quinoa is naturally gluten-free, making this salad a safe option for those with gluten sensitivities.

→ How long can I store leftovers?

You can keep leftovers in the refrigerator for up to 3 days. Just give it a good stir before serving again.