Grilled Vegetable Quinoa Salad

Name: Grilled Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups water or vegetable broth; 1 zucchini, sliced; 1 bell pepper, sliced; 1 cup cherry tomatoes, halved; 1 eggplant, diced; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh basil, for garnish; 3 tablespoons balsamic vinegar; 1 tablespoon honey (or agave); 1 garlic clove, minced; Salt and pepper, to taste

Highlighted under: Light & Wholesome

I love making this Grilled Vegetable Quinoa Salad for its vibrant colors and fresh flavors. The combination of grilled vegetables adds a smoky depth that perfectly complements the nuttiness of the quinoa. It’s a hearty dish packed with nutrients, making it perfect for a light lunch or a side at dinner. Plus, it’s easy to whip up and can be made ahead of time, allowing the flavors to meld beautifully. For me, this salad is all about celebrating the flavors of summer with every bite.

Created by

Emma Johnson

Last updated on 2026-01-13T12:37:31.287Z

When I first tried combining grilled vegetables with quinoa, I was amazed by the harmony of flavors. The smokiness from the grill really elevates the whole dish, making it more than just a salad. For an added layer of flavor, I like to toss the grilled vegetables with a splash of balsamic vinegar before serving, which really brings the salad together.

I've experimented with different vegetable combinations, and I found that zucchini, bell peppers, and eggplant work best for that perfect texture. Make sure to grill them just until tender to maintain their shape. It’s these small details that turn this salad into something truly special!

        Why You'll Love This Recipe
        Colorful and appetizing presentation
Versatile use of seasonal vegetables
Nutritious and filling without being heavy

      

Mastering Quinoa Cooking

Cooking quinoa may seem straightforward, but achieving that perfect fluffy texture is key. The standard ratio is 1 cup of quinoa to 2 cups of water or broth. It helps to rinse the quinoa under cold water for about a minute before cooking to remove its natural coating, saponin, which can impart a bitter flavor. Simmering it on low heat for 15 minutes should yield soft, chewy grains with a slight 'pop' when bitten into, making a delightful contrast to the tender grilled vegetables.

After cooking, allow the quinoa to sit covered for an additional 5 minutes. This extra steam time helps the grains complete their cooking process and ensures they’re perfectly fluffy. If you prefer a nuttier flavor, consider toasting the dry quinoa in a saucepan for a few minutes until it’s lightly golden before adding the liquid to cook.

Grilling for Flavor

Grilling the vegetables adds a rich smoky flavor that enhances the dish dramatically. When preparing the grilled veggies, make sure they are cut into uniform sizes; this ensures even cooking. The zucchini and bell pepper slices should be about 1/2 inch thick, while the eggplant can be diced into 1-inch cubes. This consistency allows them to grill evenly, achieving beautiful char marks without burning.

As you grill, keep an eye on the vegetables and turn them every few minutes. They should be tender yet still retain a slight crunch. Typically, a total cook time of 8-10 minutes is ideal. If you notice any pieces starting to char too much, you can simply move them to a cooler part of the grill. If you’re short on time, using a grill basket can speed up the process while preventing smaller vegetable pieces from falling through the grates.

Dressing and Customization

The dressing is what ties this salad together, balancing the smoky grilled vegetables with a tangy sweetness. You can customize the dressing by adjusting the ratio of balsamic vinegar to honey based on your preference for acidity or sweetness. If you prefer a vegan option, use agave syrup as a direct substitute for honey. Consider adding a pinch of red pepper flakes to the dressing for a little heat, which can beautifully contrast the sweetness of the balsamic.

For storage, this salad keeps well in the refrigerator for up to 3 days. However, I recommend adding the dressing just before serving to maintain the freshness of the ingredients. If making ahead, store the quinoa and grilled vegetables separately in airtight containers. Notes on serving: this salad pairs excellently with grilled chicken or fish, or can even stand alone as a satisfying vegetarian main.

Ingredients

Gather these fresh ingredients to create a delicious Grilled Vegetable Quinoa Salad:

Ingredients for the Salad

1 cup quinoa
2 cups water or vegetable broth
1 zucchini, sliced
1 bell pepper, sliced
1 cup cherry tomatoes, halved
1 eggplant, diced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil, for garnish

Ingredients for the Dressing

3 tablespoons balsamic vinegar
1 tablespoon honey (or agave)
1 garlic clove, minced
Salt and pepper, to taste

Now that you have everything set, let's get started on our salad!

Instructions

Follow these easy steps to achieve the perfect Grilled Vegetable Quinoa Salad:

Cook the Quinoa

In a saucepan, combine quinoa and water (or broth) over medium heat. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes, or until fluffy. Remove from heat and let it sit covered for 5 minutes.

Prepare the Vegetables

While the quinoa is cooking, preheat your grill to medium-high. Toss the zucchini, bell pepper, tomatoes, and eggplant in olive oil, salt, and pepper.

Grill the Vegetables

Place the vegetables on the grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.

Make the Dressing

In a small bowl, whisk together balsamic vinegar, honey, minced garlic, salt, and pepper until combined.

Combine the Salad

In a large serving bowl, combine cooked quinoa and grilled vegetables. Drizzle with dressing and toss gently. Garnish with fresh basil before serving.

Your Grilled Vegetable Quinoa Salad is ready to be enjoyed!

Pro Tips

For added protein, consider mixing in some chickpeas or grilled chicken. This salad is also delicious served cold, making it a perfect dish for meal prep.

Storage Tips

To keep your Grilled Vegetable Quinoa Salad fresh, store the quinoa and vegetables in separate airtight containers in the fridge. This will prevent the vegetables from making the quinoa soggy. If stored correctly, this salad can last up to three days—just remember to toss in the dressing right before serving to retain the vibrant flavors and textures.

If you find you have leftovers, consider transforming them into a grain bowl the next day. Just add a handful of fresh greens, slices of avocado, or even a boiled egg on top for added protein. It can also be a fantastic filling for wraps or pita pockets, making it incredibly versatile for meal planning.

Serving Suggestions

This salad is a delightful centerpiece for any meal but works particularly well as a side dish for grilled meats or as part of a hearty picnic spread. To take it up a notch, consider topping it with crumbled feta cheese or toasted nuts for added texture and richness.

For a more complete meal, serve it with a side of hummus and pita bread or alongside a bowl of creamy tzatziki. The fresh and smoky flavors harmonize beautifully with Mediterranean-inspired dishes, making it a perfect addition to your next gathering or casual family dinner.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to use whatever seasonal vegetables are available to you.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I make this salad vegan?

Yes, just replace honey with agave or skip it entirely for a completely vegan dish.

→ Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad a great choice for gluten-sensitive diets.