Grilled Vegetable Quinoa Salad

Grilled Vegetable Quinoa Salad is a vibrant, healthy, and satisfying dish that perfectly combines the smoky flavors of grilled vegetables with the nutty goodness of quinoa. This salad is a colorful medley of zucchini, bell peppers, red onions, and eggplant, all charred to perfection on the grill, bringing out their natural sweetness and depth of flavor. The quinoa serves as a wholesome base, providing protein, fiber, and a slight crunch that complements the tender vegetables. Tossed with a light lemony dressing and fresh herbs, this salad is not only refreshing but also filling enough to serve as a main dish or a hearty side. Perfect for summer cookouts, meal prep, or a light lunch, Grilled Vegetable Quinoa Salad is a delicious way to enjoy seasonal vegetables while keeping things healthy and satisfying.

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 small eggplant, cut into rounds
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ cup fresh parsley, chopped
• ¼ cup feta cheese, crumbled (optional)
• ½ cup cherry tomatoes, halved (optional, for added color)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for a touch of sweetness)
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and let it cool to room temperature.
2. Grill the Vegetables: Preheat your grill or grill pan to medium-high heat. Drizzle the zucchini, bell peppers, eggplant, and red onion with olive oil and season with salt and pepper. Grill the vegetables for about 4-5 minutes per side, or until tender and slightly charred. Remove from the grill and let them cool slightly before chopping them into bite-sized pieces.
3. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Taste and adjust the seasoning as needed, adding more lemon juice or honey depending on your preference.
4. Assemble the Salad: In a large bowl, combine the cooled quinoa with the grilled vegetables. Add the chopped parsley and cherry tomatoes (if using), and gently toss to combine.
5. Add the Dressing and Toss: Pour the dressing over the salad and toss everything together until evenly coated. If desired, sprinkle the salad with crumbled feta cheese for added richness.
6. Serve: Serve immediately, or refrigerate for up to 2 days. This salad can be enjoyed warm, at room temperature, or chilled, making it an ideal option for meal prep or a make-ahead dish.