Grilled Veggie Quinoa Salad

Grilled Veggie Quinoa Salad is a refreshing, wholesome, and nutrient-packed meal that perfectly balances vibrant flavors and satisfying textures. With smoky grilled vegetables, fluffy quinoa, fresh herbs, and a tangy lemon-garlic dressing, every bite brings a burst of color and nourishment.

This salad embraces the natural sweetness of grilled produce while offering plant-based protein, making it ideal for both vegetarians and anyone looking for a lighter, healthier meal.

What makes this salad stand out is how flexible and customizable it is. You can enjoy it warm, room temperature, or chilled, making it suitable for meal prep, picnics, potlucks, or a simple weeknight dinner.

Why I Love This Recipe

I love this recipe because it feels indulgent yet incredibly healthy. The smoky char from the grilled vegetables gives depth and richness, while the quinoa keeps it hearty, satisfying, and protein-rich. The dressing lifts everything with a bright and refreshing finish.

It’s also a fun cooking experience—you can grill outdoors for a summer vibe or use a stovetop grill pan for convenience. Every time I make it, it feels wholesome, energizing, and delicious.

Why This Is a Must-Try Dish

This salad is a must-try because:

✔ It’s nutritious and balanced, offering healthy fats, protein, fiber, and vitamins
✔ It’s versatile—serve as a main dish or a side
✔ It’s meal prep-friendly and stores well
✔ It suits many dietary preferences: gluten-free, vegetarian, and easily vegan

One bowl delivers vibrant flavors, freshness, and satisfaction without feeling heavy.

Recipe Summary

Category	Details
Prep Time	15 minutes
Cook Time	20–25 minutes
Total Time	~35–40 minutes
Servings	4 servings
Calories	~310 calories per serving
Course	Salad / Main Dish
Cuisine	Mediterranean-Inspired

Ingredients

For the Salad

• 1 cup quinoa (uncooked)
• 2 cups vegetable broth or water
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small zucchini, sliced lengthwise
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 cups baby spinach or mixed greens
• ¼ cup feta cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lemon Garlic Dressing

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp dried oregano
• ½ tsp honey or maple syrup
• Salt and pepper to taste

Cooking Directions

1. Cook the quinoa until fluffy and set aside.
2. Toss veggies with olive oil, salt, and pepper.
3. Grill vegetables until lightly charred and tender.
4. Chop grilled veggies and combine with quinoa and greens.
5. Whisk dressing ingredients together and toss with salad.
6. Garnish with feta (optional) and serve.

Step-by-Step Preparation Method

Step 1: Cook the Quinoa

• Rinse quinoa under cold water.
• Add quinoa and broth to a pot.
• Bring to a boil, cover, and simmer 12–15 minutes.
• Fluff and cool slightly.

Step 2: Prepare and Grill the Vegetables

• Toss vegetables in olive oil, salt & pepper.
• Grill 3–5 minutes per side or until lightly charred.

Step 3: Make the Dressing

• Whisk all dressing ingredients until smooth.

Step 4: Assemble the Salad

• Dice grilled vegetables.
• Combine quinoa, veggies, spinach, and dressing.
• Toss gently and top with feta if using.

How to Serve

Serve:

• Warm or chilled
• As a standalone lunch or light dinner
• As a side to grilled chicken, falafel, salmon, or tofu

Garnish with extra herbs like parsley or basil.

Recipe Tips

• Rinse quinoa well to remove bitterness.
• Don’t overcook vegetables—they should be tender but not mushy.
• Add dressing gradually and adjust to taste.

Variations

Variation	Description
Vegan Version	Omit feta or use a dairy-free alternative.
Spicy Style	Add chili flakes, harissa, or jalapeño.
Mediterranean Twist	Add olives, cucumber, and sun-dried tomatoes.
Protein Boost	Add chickpeas, tofu, edamame, or grilled shrimp.
Toasted Nut Crunch	Add almonds, pine nuts, or pumpkin seeds.

Freezing & Storage

• Refrigerator: 3–4 days (airtight container)
• Freezing: Not recommended because grilled vegetables and greens lose texture.

Store dressing separately if meal prepping.

Special Equipment Needed

• Grill or stovetop grill pan
• Cutting board and sharp knife
• Mixing bowl
• Whisk

FAQ

Q: Can I roast the vegetables instead of grilling?
Yes—bake at 425°F (220°C) for 20–25 minutes.

Q: Can I use different grains?
Absolutely—couscous, farro, brown rice, or barley work well.

Q: Can I make it ahead?
Yes—just add greens right before serving.

Conclusion

Grilled Veggie Quinoa Salad is a vibrant celebration of flavor, texture, and nutrition. With smoky vegetables, fluffy quinoa, and bright, zesty dressing, it offers a refreshing and satisfying meal suitable for any season. Whether you’re meal-prepping for healthy eating, hosting a gathering, or just craving nourishing comfort, this salad is sure to become a staple in your recipe rotation.