This grilled veggie quinoa salad is my go-to healthy BBQ side dish whenever I want something colorful, light, and nutrient-packed. I love how the smoky grilled vegetables combine with fluffy quinoa, fresh herbs, and a bright lemon-balsamic dressing that brings everything together. It’s refreshing, satisfying, and perfect for summer cookouts or meal prep days.
Why You’ll Love This Recipe
I love this recipe because it checks all the right boxes for a healthy and delicious side dish. It’s gluten-free, vegetarian, and full of plant-based protein and fiber. Unlike heavier mayo-based salads, this one feels light but still keeps me full. I also enjoy that it tastes great warm right off the grill or chilled from the fridge. I often pair it with grilled chicken, fish, or veggie burgers, and it never disappoints.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the salad:
1 cup quinoa (uncooked)
2 cups water or low-sodium vegetable broth
1 medium zucchini, sliced into rounds
1 red bell pepper, quartered
1 yellow bell pepper, quartered
½ red onion, sliced into thick rings or half-moons
1 cup cherry tomatoes (whole or halved)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
For the dressing:
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh parsley or basil
Optional: ¼ cup crumbled feta cheese
Directions
Cook the quinoa: I start by rinsing the quinoa under cold water to remove any bitterness. Then I combine it with water or vegetable broth in a pot, bring it to a boil, and simmer for about 15 minutes until the liquid is absorbed. I let it rest for 5 minutes, then fluff it with a fork and let it cool slightly.
Grill the vegetables: While the quinoa cooks, I preheat my grill to medium-high heat. I toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, salt, and pepper. I grill them for 8–10 minutes, turning occasionally until they’re slightly charred and tender. Once done, I let them cool a bit before chopping them into bite-sized pieces.
Assemble the salad: In a large bowl, I mix the cooked quinoa with the grilled veggies. Then I drizzle in the lemon juice, balsamic vinegar, and olive oil, tossing until everything is evenly coated. I add the herbs and gently fold in the feta for a creamy finish.
Serve or store: I love serving this salad warm as a BBQ side, but it’s just as good chilled. When I’m meal prepping, I keep it in the fridge for up to 4 days in an airtight container.
Servings and Timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 25 minutes to cook, so it’s ready in about 35 minutes total.
Variations
I sometimes add grilled chicken, tofu, or chickpeas for extra protein.
To give it a little kick, I mix in chili flakes or grilled jalapeños.
For crunch, I like sprinkling roasted sunflower seeds or almonds on top.
When I want a dairy-free version, I simply skip the feta.
Storage/Reheating
I keep any leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great cold, but if I prefer it warm, I reheat it in a skillet over medium heat for a few minutes until it’s just heated through.
FAQs
How can I make this recipe vegan?
I just skip the feta cheese or replace it with a plant-based alternative to make it fully vegan.
Can I use other grains instead of quinoa?
Yes, I’ve tried it with couscous, farro, and bulgur—they all work well and bring slightly different textures.
Can I grill the vegetables ahead of time?
Absolutely. I often grill them a day ahead and store them in the fridge until I’m ready to assemble the salad.
What type of dressing works best?
I stick with a simple lemon-balsamic dressing, but a light vinaigrette or even a tahini-based sauce also tastes great.
Can I freeze this salad?
I don’t recommend freezing it because the vegetables lose their texture and the quinoa can become mushy once thawed.
Conclusion
This grilled veggie quinoa salad is one of my favorite healthy dishes for summer or anytime I crave something fresh and vibrant. The mix of smoky vegetables, fluffy quinoa, and zesty dressing makes it a complete meal or a perfect side. Whether I’m hosting a BBQ or prepping lunches for the week, it’s always a reliable, wholesome choice that keeps me satisfied and energized.
A fresh and vibrant salad featuring smoky grilled vegetables, fluffy quinoa, and a zesty lemon-balsamic dressing — perfect as a healthy side dish or light meal.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 cup quinoa (uncooked)
2 cups water or low-sodium vegetable broth
1 medium zucchini, sliced into rounds
1 red bell pepper, quartered
1 yellow bell pepper, quartered
½ red onion, sliced into thick rings or half-moons
1 cup cherry tomatoes (whole or halved)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh parsley or basil
Optional: ¼ cup crumbled feta cheese
Instructions
Rinse quinoa under cold water. In a pot, combine quinoa with water or broth, bring to a boil, then reduce to a simmer. Cook for 15 minutes or until liquid is absorbed. Let rest 5 minutes and fluff with a fork.
Preheat grill to medium-high. Toss zucchini, bell peppers, onion, and tomatoes with olive oil, salt, and pepper. Grill 8–10 minutes until slightly charred and tender. Cool slightly and chop into bite-sized pieces.
In a large bowl, combine quinoa and grilled vegetables. Add lemon juice, balsamic vinegar, and olive oil. Toss to coat.
Stir in chopped herbs and feta cheese (if using). Serve warm or chilled.
Notes
Add grilled chicken, tofu, or chickpeas for extra protein.
Include chili flakes or grilled jalapeños for heat.
Top with roasted sunflower seeds or almonds for crunch.
Omit feta or use dairy-free cheese for a vegan version.
Use couscous, farro, or bulgur as quinoa alternatives.
