Name: Grilled Veggie Quinoa Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: Quinoa (1 cup, uncooked): The base of our salad, quinoa is a nutritional powerhouse. It’s a complete protein, meaning it contains all nine essential amino acids, and it’s also packed with fiber and nutrients. We will use it cooked to perfection, providing a fluffy and slightly nutty foundation for the grilled vegetables and dressing.; Vegetable Broth (2 cups): For cooking the quinoa, vegetable broth adds more flavor than water alone. It infuses a subtle savory note right from the start, enhancing the overall taste of the salad. Low-sodium broth is recommended to control the salt content.; Bell Peppers (2, assorted colors): Bell peppers bring sweetness, crunch, and vibrant color to the salad. Using a mix of colors (red, yellow, orange) not only looks beautiful but also provides a wider range of vitamins and antioxidants. Grilled bell peppers become wonderfully smoky and slightly softened, yet retain a pleasant bite.; Zucchini (2 medium): Zucchini offers a mild, slightly sweet flavor and a tender texture when grilled. It absorbs the smoky flavors beautifully and adds a lovely green hue to the salad. Choose firm zucchini for the best grilling results.; Red Onion (1 medium): Red onion provides a pungent and slightly sweet flavor that mellows out and sweetens when grilled. It adds a crucial depth of flavor and a bit of bite to balance the sweetness of other vegetables.; Cherry Tomatoes (1 pint): Cherry tomatoes burst with juicy sweetness and a slight acidity. Grilling them lightly intensifies their flavor and softens their skins, creating pockets of deliciousness throughout the salad.; Corn on the Cob (2 ears): Fresh corn on the cob adds a summery sweetness and a satisfying chew. Grilling corn kernels directly on the grill or on the cob and then cutting them off brings out their natural sweetness and imparts a smoky char.; Asparagus (1 bunch): Asparagus provides a slightly bitter and grassy note that complements the sweetness of other vegetables. Grilling asparagus makes it tender-crisp and slightly smoky, adding a sophisticated touch to the salad.; Olive Oil (1/4 cup): Used for grilling and in the dressing, olive oil is essential for both flavor and preventing vegetables from sticking to the grill. Choose a good quality extra virgin olive oil for the best taste and health benefits.; Balsamic Vinegar (1/4 cup): Balsamic vinegar forms the base of our tangy and slightly sweet dressing. Its rich, complex flavor complements the smoky grilled vegetables perfectly.; Dijon Mustard (1 tablespoon): Dijon mustard adds a subtle tang and emulsifying power to the dressing, helping it bind together and coat the salad ingredients evenly.; Maple Syrup (1 tablespoon): A touch of maple syrup balances the acidity of the balsamic vinegar and adds a hint of sweetness to the dressing, creating a well-rounded flavor profile. Agave nectar or honey can be substituted.; Garlic (2 cloves, minced): Fresh garlic brings a pungent and aromatic flavor to the dressing, adding depth and complexity. Minced garlic infuses its flavor throughout the dressing.; Dried Oregano (1 teaspoon): Dried oregano adds a warm, slightly peppery, and aromatic Mediterranean flavor to the dressing, complementing the grilled vegetables beautifully.; Salt and Black Pepper: Essential seasonings to enhance all the flavors in the salad. Use sea salt or kosher salt for best results. Freshly ground black pepper provides the most aromatic flavor.; Fresh Parsley (1/4 cup, chopped): Fresh parsley adds a vibrant green color and a fresh, slightly peppery flavor to the finished salad. It acts as a lovely garnish and brightens up the overall taste.; Optional: Feta Cheese or Toasted Pine Nuts: For those who enjoy cheese, crumbled feta cheese adds a salty, tangy, and creamy element. Toasted pine nuts provide a delightful crunch and nutty flavor, adding texture and richness. These are optional additions to customize the salad to your preferences.

Ingredients

This recipe thrives on fresh, seasonal vegetables and high-quality quinoa. Let’s break down each ingredient to understand its role and why it’s essential to this vibrant salad:

Quinoa (1 cup, uncooked): The base of our salad, quinoa is a nutritional powerhouse. It’s a complete protein, meaning it contains all nine essential amino acids, and it’s also packed with fiber and nutrients. We will use it cooked to perfection, providing a fluffy and slightly nutty foundation for the grilled vegetables and dressing.
Vegetable Broth (2 cups): For cooking the quinoa, vegetable broth adds more flavor than water alone. It infuses a subtle savory note right from the start, enhancing the overall taste of the salad. Low-sodium broth is recommended to control the salt content.
Bell Peppers (2, assorted colors): Bell peppers bring sweetness, crunch, and vibrant color to the salad. Using a mix of colors (red, yellow, orange) not only looks beautiful but also provides a wider range of vitamins and antioxidants. Grilled bell peppers become wonderfully smoky and slightly softened, yet retain a pleasant bite.
Zucchini (2 medium): Zucchini offers a mild, slightly sweet flavor and a tender texture when grilled. It absorbs the smoky flavors beautifully and adds a lovely green hue to the salad. Choose firm zucchini for the best grilling results.
Red Onion (1 medium): Red onion provides a pungent and slightly sweet flavor that mellows out and sweetens when grilled. It adds a crucial depth of flavor and a bit of bite to balance the sweetness of other vegetables.
Cherry Tomatoes (1 pint): Cherry tomatoes burst with juicy sweetness and a slight acidity. Grilling them lightly intensifies their flavor and softens their skins, creating pockets of deliciousness throughout the salad.
Corn on the Cob (2 ears): Fresh corn on the cob adds a summery sweetness and a satisfying chew. Grilling corn kernels directly on the grill or on the cob and then cutting them off brings out their natural sweetness and imparts a smoky char.
Asparagus (1 bunch): Asparagus provides a slightly bitter and grassy note that complements the sweetness of other vegetables. Grilling asparagus makes it tender-crisp and slightly smoky, adding a sophisticated touch to the salad.
Olive Oil (1/4 cup): Used for grilling and in the dressing, olive oil is essential for both flavor and preventing vegetables from sticking to the grill. Choose a good quality extra virgin olive oil for the best taste and health benefits.
Balsamic Vinegar (1/4 cup): Balsamic vinegar forms the base of our tangy and slightly sweet dressing. Its rich, complex flavor complements the smoky grilled vegetables perfectly.
Dijon Mustard (1 tablespoon): Dijon mustard adds a subtle tang and emulsifying power to the dressing, helping it bind together and coat the salad ingredients evenly.
Maple Syrup (1 tablespoon): A touch of maple syrup balances the acidity of the balsamic vinegar and adds a hint of sweetness to the dressing, creating a well-rounded flavor profile. Agave nectar or honey can be substituted.
Garlic (2 cloves, minced): Fresh garlic brings a pungent and aromatic flavor to the dressing, adding depth and complexity. Minced garlic infuses its flavor throughout the dressing.
Dried Oregano (1 teaspoon): Dried oregano adds a warm, slightly peppery, and aromatic Mediterranean flavor to the dressing, complementing the grilled vegetables beautifully.
Salt and Black Pepper: Essential seasonings to enhance all the flavors in the salad. Use sea salt or kosher salt for best results. Freshly ground black pepper provides the most aromatic flavor.
Fresh Parsley (1/4 cup, chopped): Fresh parsley adds a vibrant green color and a fresh, slightly peppery flavor to the finished salad. It acts as a lovely garnish and brightens up the overall taste.
Optional: Feta Cheese or Toasted Pine Nuts: For those who enjoy cheese, crumbled feta cheese adds a salty, tangy, and creamy element. Toasted pine nuts provide a delightful crunch and nutty flavor, adding texture and richness. These are optional additions to customize the salad to your preferences.

Cook Mode Prevent your screen from going dark

Instructions

Creating this Grilled Veggie Quinoa Salad is easier than you might think! Follow these simple steps to bring this flavorful and healthy dish to life:

Step 1: Cook the Quinoa

Rinse the quinoa thoroughly in a fine-mesh sieve under cold water. This removes any saponins, which can give it a bitter taste.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. The quinoa should be fluffy and tender, with a small white “tail” visible.
Remove from heat and let it stand, covered, for 5 minutes. Then, fluff the quinoa with a fork and set aside to cool slightly. Spreading it on a baking sheet can help it cool faster.

Step 2: Prepare the Vegetables

Wash and dry all the vegetables thoroughly.
Cut the bell peppers into quarters or large strips, removing the seeds and membranes.
Trim the ends off the zucchini and slice them lengthwise into ½-inch thick planks or rounds.
Peel the red onion and cut it into wedges or thick slices.
Leave cherry tomatoes whole.
If using corn on the cob, shuck the corn, removing the husks and silk. If using asparagus, snap off the tough woody ends.
In a large bowl, toss all the prepared vegetables (bell peppers, zucchini, red onion, cherry tomatoes, corn, and asparagus) with 2 tablespoons of olive oil, salt, and pepper. Ensure the vegetables are evenly coated.

Step 3: Grill the Vegetables

Preheat your grill to medium-high heat. Clean the grill grates and lightly oil them to prevent sticking.
Arrange the vegetables in a single layer on the hot grill grates. Grill in batches if necessary to avoid overcrowding.
Grill the bell peppers and red onion for 4-5 minutes per side, until they are softened and have grill marks.
Grill the zucchini and asparagus for 3-4 minutes per side, until tender-crisp and slightly charred.
Grill the cherry tomatoes for 2-3 minutes, or until their skins start to blister and soften slightly.
If grilling corn on the cob, grill for 8-10 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can grill corn kernels separately in a grill basket or on a sheet of foil with holes, tossing occasionally until slightly charred.
Remove the grilled vegetables from the grill and let them cool slightly.

Step 4: Make the Balsamic Vinaigrette

In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, dried oregano, and the remaining 2 tablespoons of olive oil.
Season with salt and pepper to taste. Adjust the sweetness or tanginess to your preference by adding more maple syrup or balsamic vinegar, if needed.
Whisk vigorously until the dressing is well emulsified and slightly thickened.

Step 5: Assemble the Salad

If grilling corn on the cob, use a sharp knife to cut the kernels off the cob.
Chop the grilled bell peppers, zucchini, and red onion into bite-sized pieces. Leave cherry tomatoes whole or halve them if desired.
In a large bowl, combine the cooked quinoa, grilled vegetables, and fresh parsley.
Pour the balsamic vinaigrette over the salad and toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
Taste and adjust seasoning with salt and pepper if needed.
If using feta cheese or toasted pine nuts, sprinkle them over the salad just before serving.

Step 6: Serve and Enjoy!

This Grilled Veggie Quinoa Salad can be served warm, at room temperature, or chilled.
For the best flavor, allow the salad to sit for at least 15-20 minutes after dressing to allow the flavors to meld together.
Garnish with extra fresh parsley, if desired, and serve immediately or store for later.

Prep Time: 30 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 20g
Fiber: 10g
Protein: 15g