Quinoa Salad with Grilled Vegetables

Every summer, my family gathers for our annual backyard barbecue, and one dish that always steals the spotlight is my Quinoa Salad with Grilled Vegetables. I remember the first time I made it; it was a last-minute inspiration when I realized I had a bounty of fresh veggies from the farmer’s market. The vibrant colors and smoky flavors made it a hit, and now it’s a staple at every gathering. The best part? It's so easy to whip up, even when the sun's blazing and the kids are running wild.

This salad is perfect for those warm days when you want something light yet satisfying. It’s not just delicious, but it’s also packed with nutrients, making it a go-to for health-conscious friends and family. Plus, it’s incredibly versatile—serve it warm or cold, and it’s always a crowd-pleaser! So, grab your grill, and let’s dive into this delightful dish that’s sure to become a favorite in your home too.

Why You’ll Love "Quinoa Salad with Grilled Vegetables"

• Quick prep time of just 20 minutes, perfect for busy weeknights or last-minute gatherings.
• Minimal ingredients that burst with flavor, making it easy to whip up without any fuss.
• Family-friendly and sure to please even the pickiest of eaters with its colorful veggies.
• Versatile enough to be served warm or cold, making it ideal for any season.
• Great for meal prep; it keeps well in the fridge and can be a healthy lunch option for the next day.
• Nutritious and packed with protein, fiber, and vitamins—perfect for a wholesome meal!

Ingredients You’ll Need

• 1 large red onion, peeled, trimmed, and sliced
• 1 large red bell pepper, cored, seeded, and sliced
• 1 large yellow bell pepper, cored, seeded, and sliced
• 1 medium zucchini, sliced lengthwise
• 1 medium yellow squash, sliced lengthwise
• 1 medium eggplant, trimmed and sliced
• 2 large portobello mushrooms, stemmed
• 1 pound asparagus spears, ends trimmed
• ¼ cup olive oil (I love extra virgin for its rich flavor)
• 2 tablespoons white balsamic vinegar
• 2 cloves fresh garlic, crushed (fresh makes all the difference!)
• 1 teaspoon dried thyme
• Sea salt and ground pepper, to taste
• 2 ears fresh corn, corn silk removed and husks on
• 3 cups cooked quinoa (I usually make a big batch ahead of time)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Extra virgin olive oil, to taste
• Juice from 1 lemon

Step-by-Step Instructions

Prepare the Grill

Preheat the Grill

First things first, let’s get that grill fired up! Heat your grill to medium-high, around 400°F (200°C). This temperature is perfect for achieving those lovely char marks on your veggies without overcooking them. If you’re using a charcoal grill, wait until the coals are glowing and covered with ash. If you’re using a gas grill, just turn the dials and let it warm up. While it’s heating, you can prep your veggies!

Grill the Vegetables

Now that your grill is hot and ready, it’s time to put those beautiful vegetables on the grill. Here’s how to do it:

1. Start with the corn. Place the ears directly on the grill, husks intact, and grill for about 10-15 minutes, turning occasionally until they’re tender and slightly charred. Once done, set them aside to cool.
2. Next, toss the sliced red onion, red bell pepper, yellow bell pepper, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus in a bowl with a drizzle of olive oil, salt, and pepper. This helps to enhance their flavor and prevent sticking.
3. Now, grill the veggies in batches. Start with the onions and mushrooms, grilling for about 4-5 minutes on each side until they’re tender and beautifully charred. Then add the bell peppers, zucchini, yellow squash, and eggplant. Grill these for another 4-5 minutes, turning occasionally until they’re soft and slightly charred. Lastly, add the asparagus and grill for about 3-4 minutes, just until they’re tender but still crisp.
4. Once everything is grilled to perfection, remove the vegetables from the grill and let them cool for a few minutes. When cool enough to handle, chop them into bite-sized pieces.

Combine Ingredients

Now that your veggies are grilled and ready to go, let’s combine them with the quinoa:

1. In a large bowl, add the 3 cups of cooked quinoa. If you made a big batch ahead of time, give it a fluff with a fork to separate the grains.
2. Next, toss in the chopped grilled vegetables, along with the chopped fresh parsley and mint. The colors are going to be stunning, and the aroma will have you swooning!

Make the Dressing

Let’s whip up a quick and zesty dressing to tie everything together:

1. In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of white balsamic vinegar, 2 crushed garlic cloves, and 1 teaspoon of dried thyme. This dressing is where all the magic happens!
2. Once combined, squeeze in the juice from 1 lemon and season with sea salt and ground pepper to taste. Give it a good whisk until emulsified, and then drizzle it generously over the salad. It’s going to be so flavorful!

Toss and Serve

Alright, we’re almost there! Let’s mix everything together and get ready to serve:

1. Gently toss the quinoa and grilled vegetable mixture with the dressing until everything is well coated. Don’t worry if it looks a bit runny; that’s just the dressing soaking into the quinoa!
2. Adjust the seasoning with more salt and pepper if needed. Remember, the flavors will meld together as it sits.
3. Finally, serve the salad warm or let it chill in the fridge for about 30 minutes to serve cold. Either way, it’s going to be delicious!

Variations

• Add crumbled feta cheese for a creamier texture and extra flavor.
• Substitute grilled shrimp or chicken for added protein.
• Use seasonal vegetables like cherry tomatoes or bell peppers in different colors.
• For a spicy kick, toss in some diced jalapeños or a sprinkle of red pepper flakes.
• Make it a grain bowl by swapping quinoa with farro or brown rice.

Serving and Storage Tips

Serving

Serve the quinoa salad warm for a cozy meal or chilled for a refreshing side dish. Garnish with extra parsley or a sprinkle of feta cheese for added flavor. It pairs wonderfully with grilled meats or can stand alone as a vibrant vegetarian option!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, making it even tastier for lunch the next day. For longer storage, consider freezing it for up to a month; just remember to thaw in the fridge before enjoying!

Helpful Notes

• If you don’t have white balsamic vinegar, regular balsamic works too, but it may darken the salad.
• Chickpeas can be a great protein boost if you want to make it heartier.
• Feel free to swap out the quinoa for couscous or bulgur for a different grain base.
• This salad is naturally gluten-free, making it a great option for those with gluten sensitivities. For more information on celiac disease, visit the Celiac Disease Foundation.
• For a nutty flavor, top with toasted pine nuts or walnuts.

Frequently Asked Questions

Can I freeze the quinoa salad?

Yes, you can freeze the quinoa salad! Just make sure to store it in an airtight container. It can be frozen for up to a month. When you’re ready to enjoy it, thaw it in the fridge overnight for the best results.

How can I substitute the vegetables?

Feel free to get creative with your vegetable choices! You can substitute with any seasonal veggies you love, such as cherry tomatoes, bell peppers, or even leafy greens like spinach. Just remember to grill or sauté them for that delicious flavor.

Is this salad gluten-free?

Absolutely! This quinoa salad is naturally gluten-free since quinoa is a gluten-free grain. It’s a fantastic option for anyone following a gluten-free diet.

Final Thoughts

I hope you feel inspired to make this Quinoa Salad with Grilled Vegetables! It’s one of those recipes that brings everyone together, filling your home with warmth and delightful aromas. Whether you’re prepping for a summer barbecue or just want a nourishing meal during the week, this salad is bound to impress. Remember, cooking is all about enjoying the process and sharing delicious moments with loved ones. So grab those veggies, fire up the grill, and let the good times roll. You’ve got this, and I can’t wait for you to taste the magic!