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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg
