Teresa's Recipes
Gluten-Free Grilled Vegetable Quinoa Salad
Experience the vibrant flavors of summer with this Gluten-Free Grilled Vegetable Quinoa Salad. Bursting with colorful, charred vegetables and nutty quinoa, this refreshing dish is tossed in a zesty vinaigrette that perfectly complements the smoky notes of the grilled veggies. Ideal for picnics, barbecues, or as a nourishing side dish, this salad is not only gluten-free but also packed with nutrients, making it a great choice for any health-conscious eater. With roots in Mediterranean cuisine, this salad celebrates the bountiful harvest of fresh vegetables and grains, embodying a spirit of communal gathering and shared meals.
Ingredients
- 1 cup, rinsed Quinoa
- 2 cups Water
- 1 medium, sliced Zucchini
- 1 medium, sliced Yellow squash
- 1, sliced Red bell pepper
- 1 small, sliced Red onion
- 3 tablespoons, divided Olive oil
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 8g
- Carbs: 34g
- Protein: 7g
- Sodium: 120mg
- Sugar: 2g
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- Preheat your grill to medium-high heat.
- In a large mixing bowl, combine the sliced zucchini, yellow squash, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper; toss to coat evenly.
- Grill the vegetables for 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and allow to cool slightly.
- While the vegetables are cooling, prepare the vinaigrette. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, remaining tablespoon of olive oil, and a pinch of salt and pepper until emulsified.
- In a large salad bowl, combine the cooled quinoa, grilled vegetables, and chopped parsley. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve the salad chilled or at room temperature. Enjoy your vibrant creation!
Tips
- For added flavor, marinate the vegetables in the vinaigrette for 30 minutes before grilling.
- Feel free to substitute any seasonal vegetables you have on hand.
- This salad can be made a day in advance and stored in the refrigerator for quick meals.