Looking for a lighter side to balance out the burgers and BBQ this Memorial Day? This Grilled Veggie & Quinoa Salad is fresh, colorful, and packed with flavor—perfect for backyard gatherings and warm-weather meals.
Easy to prep ahead and loaded with seasonal vegetables, it’s a healthy crowd-pleaser that’s just as delicious chilled as it is warm off the grill.
Ingredients:
For the salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 zucchini, sliced lengthwise
- 1 red onion, sliced into thick rings
- 1 tablespoon olive oil (for grilling)
- Salt and pepper to taste
- ½ cup crumbled feta (optional)
- 1 avocado, diced (optional)
- ¼ cup chopped fresh parsley or basil
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (or red wine vinegar)
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook the quinoa:
In a saucepan, combine quinoa and water or broth. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes or until quinoa is fluffy and liquid is absorbed. Let cool. - Grill the vegetables:
Toss veggies with olive oil, salt, and pepper. Grill over medium-high heat for 4–5 minutes per side, until nicely charred and tender. Let cool slightly, then chop into bite-sized pieces. - Make the dressing:
Whisk together olive oil, lemon juice, garlic, mustard, salt, and pepper until well combined. - Assemble the salad:
In a large bowl, combine cooked quinoa, grilled vegetables, chopped herbs, and optional feta or avocado. Drizzle with dressing and toss gently to combine. - Serve:
Enjoy warm, room temp, or chilled. Perfect as a side dish or light main!