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- Quinoa and Liquid Components - 1 cup quinoa, rinsed - 2 cups vegetable broth or water

- Grilled Vegetable and Quinoa Salad

Discover the vibrant flavors of a Grilled Vegetable and Quinoa Salad that's perfect for any occasion! This fresh and healthy dish combines grilled veggies and protein-packed quinoa, making it a delightful meal for everyone. Learn easy grilling techniques, tasty seasoning tips, and how to customize the salad to your taste. Ready to elevate your meal game?
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 zucchini, sliced

1 bell pepper (red or yellow), chopped

1 red onion, quartered

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

    Prep the Vegetables: While the quinoa cooks, preheat your grill to medium-high heat. Toss the sliced zucchini, chopped bell pepper, quartered red onion, cherry tomatoes, and corn kernels in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper.

      Grill the Vegetables: Place the marinated vegetables on the grill. Grill the zucchini and bell pepper for about 3-4 minutes on each side, until tender. The cherry tomatoes can be grilled in a grill basket or wrapped in foil for about 5 minutes until they are blistered. Grill the corn for about 5-7 minutes, turning to char evenly.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa and grilled vegetables. Squeeze fresh lemon juice over the mixture and toss to combine. Adjust seasoning with more salt and pepper if necessary.

          Serve: Transfer the salad to a serving platter or individual bowls. Garnish with fresh parsley for a burst of color and added flavor.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4