Grilled Vegetable Quinoa Salad

Grilled Vegetable Quinoa Salad: Flavorful quinoa salad with roasted vegetables, cherry tomatoes, and a tangy lemon dressing. Perfect for a healthy lunch or dinner, serve warm or at room temperature! Try now!

This vibrant Grilled Vegetable Quinoa Salad is the perfect harmony of flavors and textures, blending the nutty goodness of quinoa with the sweetness of grilled vegetables, tangy cherry tomatoes, and fresh herbs.

It’s a refreshing, healthy, and deliciously colorful salad that’s perfect for a light lunch or dinner.

Ready Time

40 mins


7 servings


  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 2 tablespoons olive oil
  • 1 large red bell pepper, seeded and sliced
  • 1 large yellow bell pepper, seeded and sliced
  • 1 large red onion, peeled and sliced
  • 2 large zucchinis, sliced
  • 2 large yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed.

While the quinoa cooks, preheat the grill to medium-high heat. In a large bowl, toss the red bell pepper, yellow bell pepper, red onion, zucchinis, and yellow squash with the olive oil, salt, and pepper until they’re evenly coated.

Grill the vegetables for about 5-7 minutes per side or until they’re tender and lightly charred.

In a large bowl, combine the cooked quinoa, grilled vegetables, cherry tomatoes, garlic, parsley, and basil. In a small bowl, whisk together the lemon juice and a pinch of salt and pepper.

Pour the dressing over the quinoa mixture and toss to combine.

Serve warm or at room temperature.


Use leftover quinoa to make this salad, or cook it fresh for the best flavor.

For a smoky flavor, grill the vegetables over charcoal or wood chips.

To make ahead, grill the vegetables and cook the quinoa a day in advance.

Store them separately in the refrigerator, then combine and dress just before serving.

You can customize this recipe by adding or substituting your favorite grilled vegetables.

To add protein, toss in some chopped grilled chicken or tofu.

For a creamier dressing, whisk in some Greek yogurt or sour cream.

If you’re in a hurry, use store-bought lemon juice instead of freshly squeezed.

Nutrional Value

  • Calories: 420
  • Total Fat: 20g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 8g
  • Sugars: 10g
  • Protein: 15g
Grilled Vegetable Quinoa Salad
Grilled Vegetable Quinoa Salad

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