Quinoa Salad with Grilled Vegetables

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup quinoa
• •2 cups water
• •1 red bell pepper, diced
• •1 zucchini, sliced
• •1 yellow squash, sliced
• •1 small red onion, chopped
• •1 cup cherry tomatoes, halved
• •2 tablespoons olive oil
• •1 teaspoon dried oregano
• •1 teaspoon garlic powder
• •Salt and pepper to taste
• •1/4 cup fresh parsley, chopped
• •Juice of 1 lemon (about 2 tablespoons)

Instructions

1. 1

   Rinse the quinoa under cold water in a fine-mesh sieve.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.

3. 3

   While the quinoa cooks, preheat the grill or grill pan over medium heat. Toss the diced bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes in olive oil, oregano, garlic powder, salt, and pepper.

4. 4

   Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove the vegetables from the grill and let them cool slightly.

5. 5

   In a large bowl, combine the cooked quinoa and grilled vegetables. Add the chopped parsley and lemon juice, mixing gently to combine.

6. 6

   Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.

7. 7

   Serve the salad warm, or chill it in the refrigerator for a refreshing cold salad option.