For a show stopping meal that is the perfect blend of nutritious and delicious, don't miss this Vegetable Quinoa Salad. Lightly grilled vegetables lend a refreshingly vibrant bite to fluffy quinoa, and a simple red wine vinaigrette pulls it all together. Finish with a sprinkle of fresh herbs for a ridiculous aromatic bite that never gets old. This recipe serves 4 to 6 and can be ready in less than 30-minutes.
For a meal that is deliciously nutritious, it doesn't get any better than this Vegetable Quinoa Salad.
Here, we pair fluffy quinoa with garden fresh veggies and then toss them together with a zesty dressing to create a symphony of flavors on your palate. This dish is fresh, vibrant, and sure to fuel your afternoon.
Ingredients
- Cooked Quinoa: If you are new to quinoa, make sure you check out my post on how to cook quinoa.
- Red Bell Pepper: These add a sweet crunch and a pop of color. No red bell peppers in the fridge? Orange or yellow bell peppers work just as well.
- Red Onion: If you're not a fan or looking for something milder, try swapping with sliced green onions or shallots for a softer bite.
- Zucchini: Choose a medium-sized zucchini that is bright, firm, and free of blemishes.
- Red Wine Vinegar: Apple cider vinegar or lemon juice are great alternatives that still lend that necessary acidity to balance the flavors.
- Extra Virgin Olive Oil: A must for dressing, lending richness and depth. If you're out or prefer something else, avocado oil or a light, neutral-flavored oil like grapeseed would do the trick.
- Minced Garlic: Just a bit gives this salad a punch of flavor. Garlic powder can work in a pinch, or if raw garlic isn't your thing, try a small amount of roasted garlic for a sweeter, more mellow garlic flavor.
- Crushed Red Pepper: For those who like a hint of heat. Easily adjustable to taste, or swap it out for black pepper or a few dashes of hot sauce for a different kind of warmth.
- Sea Salt: Kosher salt is a good alternative, but remember to adjust quantities as it's less dense than sea salt.
- Cherry Tomatoes: Their juicy sweetness contrasts beautifully with the other ingredients. No cherry tomatoes? Diced Roma or sun-dried tomatoes can also bring a lovely sweetness and texture.
- Fresh Basil: Adds a fragrant, herby freshness. If basil is not at hand, parsley makes a good substitute.
- Fresh Chives: Lend a mild onion flavor and a sprinkle of green. In their absence, finely chopped green onion tops or even a small amount of finely chopped parsley could provide a similar color and a gentle flavor kick.
Tips and Tricks
- Veggie Variety: Don't be shy to mix up the vegetables based on what's in season or what you have in your fridge. Grilled asparagus in the spring or roasted butternut squash in the fall can add a seasonal twist to your salad.
- Cheese, Please!: While optional, a sprinkle of goat cheese (or feta if you prefer) adds a creamy texture and a tangy punch that really takes this salad to the next level. If you're catering to a vegan crowd, a vegan cheese substitute or a handful of toasted nuts can offer a similar richness.
- Let It Marinate: If time allows, let the dressed salad sit for about 10 minutes before serving. This little pause lets the quinoa and veggies soak up all the flavors of the dressing, making every bite even more delicious.
- A Fresh Finish: Always add the herbs—basil and chives, in our case—right before serving. This keeps them vibrant and fresh, adding a burst of flavor and color that really makes the dish pop.
- Make It a Meal: Looking to beef up your salad? Grilled chicken, shrimp, or even tofu can turn this side dish into a hearty main course that's both satisfying and healthy.
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More Quinoa Salad Recipes
- Apple Quinoa Salad: The sweet tanginess of Granny Smith apples meets the nutty warmth of quinoa, all wrapped up in a dressing that'll make your taste buds dance.
- Zucchini Quinoa Salad: Fresh zucchini, straight from your (or your neighbor's) backyard, pairs beautifully with quinoa, creating a light yet satisfying dish that's perfect for those warm weather get-togethers.
- Mediterranean Quinoa Salad: Brimming tomatoes, kalamata olives, and feta cheese, this salad is a vibrant celebration of flavors that'll transport you to a breezy seaside café at first bite.
- Edamame Quinoa Salad: This salad is all about fresh, clean eating, combining the protein punch of edamame with the wholesome goodness of quinoa.
Vegetable Quinoa Salad
Ingredients
- 4 cups cooked quinoa
- 1 red bell pepper seeded and cut into thin strips
- 1 red onion sliced ¼ inch thick
- 1 zucchini sliced lengthwise into thin slices
- 3 tablespoons red wine vinegar
- ⅓ cup extra virgin olive oil
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper
- ½ teaspoon sea salt
- 1 cup cherry tomatoes quartered
- ¼ cup thin sliced fresh basil
- ¼ cup fresh chives chopped
Instructions
- Heat an indoor grill pan over medium high heat. Brush both sides of the vegetables with olive oil and sprinkle with salt and pepper.
- Grill vegetables until tender, flipping once. (You may also grill on an outdoor grill.) Remove from heat and when cool enough to handle cut the vegetables into ½ inch pieces. Stir in quinoa.
- Meanwhile make dressing by combining vinegar, olive oil,, garlic, crushed red pepper and sea salt in a blender. Process until smooth.
- Toss vegetables and dressing and stir in cherry tomatoes. Sprinkle with basil and chives and serve. (Optional: Sprinkle with goat cheese.)
Shannon Graham
Grilled vegetables on a salad....I love it.