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Fresh Clean Eating Grilled Veggie and Quinoa Salad

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A quick and easy grilled vegetable and quinoa salad that combines smoky, fresh, and wholesome flavors for a satisfying and healthy meal.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 small red onion, sliced into rings
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach or arugula
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon honey or maple syrup
  • Optional toppings: 1/4 cup crumbled feta cheese
  • Optional toppings: chopped fresh parsley or basil
  • Optional toppings: toasted pine nuts or slivered almonds

Instructions

  1. Rinse 1 cup (170g) of quinoa under cold water in a fine mesh sieve to remove bitterness.
  2. In a medium saucepan, combine quinoa with 2 cups (475ml) water and a pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  5. While the quinoa cooks, slice zucchini into half-moons about 1/4-inch thick, cut bell peppers into strips, and slice the red onion into rings.
  6. Halve the cherry tomatoes and rinse the baby spinach or arugula.
  7. Preheat your grill or grill pan over medium-high heat.
  8. Brush the vegetables lightly with olive oil and season with salt and pepper.
  9. Grill the zucchini, bell peppers, and onion for about 3-4 minutes per side, until they have nice char marks and are slightly tender but still crisp.
  10. Remove from heat and let cool for a few minutes.
  11. In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, minced garlic, salt, and pepper.
  12. Add honey or maple syrup if desired. Whisk or shake until emulsified.
  13. In a large mixing bowl, combine the cooked quinoa, grilled vegetables, cherry tomatoes, and greens.
  14. Pour the dressing over the salad and toss gently to coat everything evenly.
  15. Sprinkle with crumbled feta cheese, fresh herbs, and toasted nuts if using. Toss gently again.
  16. Serve slightly warm or at room temperature.

Notes

Do not overcrowd the grill pan to avoid steaming the veggies. Rinse quinoa before cooking to remove bitterness. Serve salad slightly warm or at room temperature for best flavor. Optional toppings can be omitted or substituted for dietary preferences.

Nutrition

Keywords: grilled veggie salad, quinoa salad, clean eating, healthy meals, easy salad recipe, gluten-free salad, vegetarian salad

Find it online: https://gleefulfork.com/fresh-clean-eating-grilled-veggie-and-quinoa-salad-recipe-for-easy-healthy-meals/