WEEKDAYS 1e|12c|p

Grilled Vegetable Quinoa Salad

Clinton Kelly
Servings: 4
30 to 45 min
Part 1 of 2

Another great way to dress up your quinoa is with some delicious veggies!

  • Ingredients
  • step-by-step directions
Grilled Vegetable Quinoa Salad
  • 1 cup quinoa (rinsed)
  • 2 cups water
  • 1 zucchini (cut in 1/4-inch slices)
  • 1 yellow squash (cut in 1/4-inch slices)
  • 4 scallions (sliced)
  • 7 tablespoons extra-virgin olive oil (divided)
  • 1 cup cherry tomatoes (halved)
  • 1 lemon (juiced)
  • 2 tablespoons mint leaves (chopped)
  • 2 tablespoons dill (chopped)
  • 1/3 cup feta cheese (crumbled)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat grill or grill pan to medium-high heat.
  • In a medium pot, bring water to a simmer. Add the quinoa, cover and turn the heat to low. Cook until the quinoa is tender, about 10-15 minutes. Remove from heat and set aside to cool slightly.
  • In a large bowl, add zucchini, squash and scallions with 2 tablespoons of olive oil, salt and pepper and toss to coat. In a small bowl add the tomatoes, 1 tablespoon olive oil, salt and pepper and toss to coat. Place zucchini, squash and scallions on the grill and grill for 3 minutes or until golden. Flip and grill the other side until golden and tender about 3 minutes. Place tomatoes on the grill in foil packet and grill until charred and tender about 5 minutes. Slice the scallions into 1/2-inch pieces.
  • Meanwhile, in a small bowl add lemon juice, 4 tablespoons olive oil and whisk together. Season with salt and pepper.
  • In a large bowl add the cooked quinoa and grilled vegetables and mix to combine. Add the dressing, mint, dill and feta cheese and toss.
  • Helpful tip: roast vegetables in a 400ºF oven until charred instead of grilling.
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