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    Home » Recipes » Recipes » Grilled Vegetable Quinoa Salad

    Grilled Vegetable Quinoa Salad

    Published: Aug 2, 2021 by lynnswayoflife · This post may contain affiliate links

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    Ready in under 30 minutes and using only 10 ingredients, this Grilled Vegetable Quinoa Salad is a healthy addition to any Summer dinner!

    Disclosure: As an Amazon Associate I earn small commission from qualifying purchases, however this is at no cost to you.

    a close up of the grilled vegetable quinoa salad

    What's in this Salad?

    Quinoa is considered a "superfood" and has recently come onto the scene as a rice replacement. It is considered a better alternative to other carbs, such as pasta and rice. It's full of fiber and protein making a better choice when you're looking for a carb.

    ingredients for the grilled vegetable quinoa salad

    Quinoa- Use your favorite brand! Trader Joe's has some great options as does Aldi. If you want to buy one on Amazon, I recommend this one.

    Summer Veggies- For this recipe, I used zucchini, bell peppers, and red onion. You can also use yellow squash, Portobello mushrooms, and Vidalia onions. This recipe is very versatile and you can substitute your favorite veggies!

    Balsamic Vinegar- Balsamic vinegar serves, not only, as a marinade for the veggies, but also as the vinaigrette. If you don't have balsamic vinegar, red wine vinegar works perfectly as well.

    Mozzarella- Fresh mozzarella is my favorite, but cut up regular mozzarella would be a great substitute. Stay away from shredded as it would just disappear into the salad.

    an overhead shot of the grilled vegetable quinoa salad with a glass of wine

    Let's Make It!

    Time needed: 30 minutes.

    Let's Make this Grilled Vegetable Quinoa Salad!

    1. Cook the quinoa

      Boil the quinoa according to package instructions using the chicken broth to cook the quinoa in.

    2. Marinate the vegetables

      While the quinoa is cooking, cut the vegetables into quarters and place them in a Ziploc bag. Add ¼ cup of balsamic vinegar to the Ziploc bag and let the vegetables sit for 5 minutes. The balsamic vinegar is poured into the bag with the vegetables

    3. Grill the vegetables

      After the vegetables have marinated for 5 minutes, place them on the hot grill and grill them for 5 minutes on each side. Take them off the grill and place them on a cutting board.grill the vegetables

    4. Chop the vegetables

      When the vegetables have been taken off the grill, chop them into bite sized pieces and add them to a large bowl.the vegetables are cut and added to a bowl

    5. Add the quinoa

      Once the quinoa is done cooking, add the quinoa to the bowl of grilled vegetables.top the grilled vegetables with the quinoa

    6. Add the basil

      Chop the basil and add it to the bowl.the quinoa is topped with fresh cut basil

    7. Add the vinaigrette

      Mix the rest of the balsamic vinegar and the extra virgin olive oil and add it to the bowl.the vinaigrette is poured on top of the quinoa grilled vegetable salad

    8. Mix everything together

      If the quinoa and grilled vegetables are cooled, add the mozzarella at this time. If it's still a little hot, wait until the salad has cooled and add the mozzarella. You don't want the mozzarella to melt. Mix everything together and serve at room temperature or cool and serve cold. All the ingredients in the bowl are mixed together

    Tip: If you want to make this indoors instead of outdoors, a stovetop grill pan will get your the same results an outdoor grill.

    Frequently Asked Questions

    How long does this salad last?

    This salad will last in the refrigerator for 4-5 days.

    What are other variations of this salad?

    Make it vegan!- Instead of mozzarella, add avocado for some extra healthy fats. Use vegetable broth or water to cook the quinoa in.
    Make it a dinner!- Add grilled chicken to the salad or top it with grilled shrimp for a complete protein packed dinner.
    Make it Greek!- Add cucumbers and black olives to the salad and sub out the mozzarella for feta. An amazing salad idea!

    What should I serve this with?

    Serve this salad as a side to a burger like this Chicken burger with feta and spinach. It would also be perfect as a side to grilled salmon, grilled shrimp, steak tips, or even grilled chicken!

    the salad is on a cutting board with a plate and forks in the corner

    Other Recipes to Try!

    Did you give this Grilled Vegetable Quinoa Salad a try? I’d love to hear from you! Give me a shout on Instagram or Facebook  and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!

    • Death by Chocolate Zucchini Bread
    • Lemon and Blueberry Zucchini Bread with Lemon Icing
    • Grandma's Eggplant Caponata
    • Sheet Pan Brats with Roasted Vegetables
    a close up of the grilled vegetable quinoa salad

    Grilled Vegetable Quinoa Salad

    Ready in under 30 minutes and using only 10 ingredients, this Quinoa Grilled Vegetable Salad is a healthy addition to any Summer dinner!
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: Grilled Vegetable Quinoa Salad
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 8 Servings
    Calories: 259kcal
    Author: Lynn Polito

    Ingredients

    • 1 ½ cups Quinoa Rinsed
    • 3 cups Chicken Broth Low Sodium
    • 1 large Red Onion
    • 1 Zucchini
    • 1 Red Bell Pepper
    • ¾ cups Balsamic Vinegar Separated into ¼ and ½ cups
    • ¼ cup Extra Virgin Olive Oil
    • ½ cup Fresh Basil
    • 1 cup Fresh Mozzarella Pearls
    • Salt and Pepper to Taste

    Instructions

    • Cook the quinoa according to package instructions using the chicken broth as the liquid it cooks in.
    • While the quinoa cooks, cut the zucchini and red bell peppers into four strips each (see picture in post). Cut the red onion into four rounds and place them all in a Ziploc bag. Add ¼ cup of balsamic vinegar and allow the vegetables to marinate for 5 minutes.
    • Take the vegetables out of the Ziploc bag and grill them for 5 minutes on each side.
    • When the vegetables are done grilling, place them on a cutting board and chop them into bite sized pieces. Place them in a large bowl.
    • Add the cooked quinoa to the large bowl with the vegetables.
    • Chop the basil and add the basil to the bowl with the quinoa and vegetables.
    • Add the olive oil and rest of the balsamic vinegar to the bowl and mix everything to combine. Season with salt and pepper to taste and top with the mozzarella pearls. Allow the salad to cool, or serve the salad at room temperature.

    Notes

    • To make this vegan, use vegetable broth instead of chicken broth and do not add the mozzarella.
    • If you cannot find mozzarella pearls, chop fresh mozzarella into bite sized pieces.
    • Use low sodium chicken broth so you can control the amount of salt that is added to the salad.

    Nutrition

    Calories: 259kcal | Carbohydrates: 28g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 421mg | Potassium: 407mg | Fiber: 3g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 2mg
    « Death by Chocolate Zucchini Bread
    Nutella Zucchini Bread »

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    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

    Whether it's creating new recipes, or exploring tried and true classics, I am constantly trying to show that homemade doesn't have to be hard

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