A nutrient and superfood dense salad – this Grilled Summer Vegetable Quinoa Salad is bursting with flavors and drizzled with a light, Lemon Basil Vinaigrette!
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about this grilled vegetable quinoa salad
Grilled zucchini, sweet corn, crunch red peppers, and sweet red onion mix with fluffy, whole grain quinoa. Then drizzled with a homemade vinaigrette that ties it all together. The basil freshens the salad and the lemon adds the brightness. Simply drizzle. Let marinate then chow down!
ingredients you’ll need for this vegetable quinoa salad
- Fresh Corn
- Zucchini
- Red Bell Peppers
- Red Onion
- Quinoa
- Olive Oil
- Balsamic Vinegar
- Lemons
- Basil
- Maple Syrup or Honey
- Salt
- Pepper
how to make this grilled vegetable salad
- Preheat grill or grill pan to medium. Spray or rub corn with non-stick cooking spray or coconut oil. Lay on grill & turn once one side is charred. Remove from heat and let cool. Slice the kernels off the cob and set aside.
- Meanwhile, Grease a grill basket and add the zucchini, peppers, and onion. Place on grill. Toss every few minutes and cook under tender-crisp. Remove from heat and keep warm.
- While veggies grill, cook the quinoa according to the package. Once cooked, remove from heat and place in a large bowl.
For the Vinaigrette, combine all ingredients. - Add the corn, veggies, and vinaigrette to the quinoa bowl. Toss to combine all. Serve.
can this grilled vegetable quinoa salad be made ahead of time?
Yes! This grilled vegetable salad holds so well. Simply prepare the whole salad ahead of time, you can even add the dressing and let marinate as all the ingredients hold well. Or you can prepare the salad then add the dressing before serving if you wish!
Add a protein source (chicken, shrimp, or steak) for a well-rounded meal. But the quinoa and vegetables provide protein so it can be served as a hearty salad on its own!
A nutrient and superfood dense salad - this Grilled Summer Vegetable Quinoa Salad is bursting with flavors and drizzled with a light, Lemon Basil Vinaigrette!
Save RecipeIngredients
- 2 ears of corn
- 2 zucchini, chopped into 1/2 inch pieces
- 2 red peppers, chopped into 1/2 inch pieces
- 1 large red onion, sliced thick
- 1 cup quinoa, uncooked
- Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 1/2 tablespoons balsamic vinegar
- Juice of 2 lemons
- Zest of 1 lemon
- 1 cup packed basil leaves, finely diced
- 1 teaspoon maple syrup
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Preheat grill or grill pan to medium. Spray or rub corn with non-stick cooking spray or coconut oil. Lay on grill & turn once one side is charred. Remove from heat and let cool. Slice the kernels off the cob and set aside.
- Meanwhile, Grease a grill basket and add the zucchini, peppers and onion. Place on grill. Toss every few minutes and cook under tender-crisp. Remove from heat and keep warm.
- While veggies grill, cook the quinoa according to the package. Once cooked, remove from heat and place in a large bowl.
- For the Vinaigrette, combine all ingredients.
- Add the corn, veggies and vinaigrette to the quinoa bowl. Toss to combine all. Serve.
Notes
*This salad is great served the next day as the flavors deepen. Just reheat in the microwave.
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