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Quinoa Salad w/Grilled Veggies

A delicious and hearty quinoa salad
Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 383kcal
Author: Colleen

Ingredients

  • 3 1/2 cups filtered water or vegetable broth
  • 2 cups Quinoa or any grain or rice
  • 3/4 tsp sea salt
  • 3 1/2 cups assorted chopped grilled vegetables Onion, bell peppers, mushrooms, artichokes, brussel sprouts, corn, zuccini or your favorite
  • 1/2 cup kalamata olives sliced
  • 1/2 cup green onion sliced
  • 1/4 cup fresh herbs minced Your choice, parsley, basil, dill, chives, thyme, rosemary or any you prefer.
  • 2 Tablespoons balsamic vinegar
  • 1/4 tsp crushed red pepper flakes

Marinade

  • 1/4 cup water
  • 3 Tbl olive oil
  • 1 Tbl soy sauce
  • 1 Tbl maple syrup
  • 1 Tbl Italian Spice Mix

Instructions

  • Mix marinade ingredients and marinade veggies an hour up to overnight
  • Cook Quinoa: Wash Quinoa if purchased in bulk form. Place quinoa, salt and water or broth in a 3 qt pan and bring to boil. Reduce heat to simmer and cover. Cook approx 10 minutes. Liquid will absorb into the quinoa. If you have already cooked quinoa, use 5 1/2 cups cooked quinoa for this recipe. Place the cooked quinoa in large bowl.
  • Grill Veggies: If you have gas burners...grill your veggies over the gas flame or roast your veggies in the oven until the vegetable is char marked and the item is heated through. Baste with marinade.
  • Add all the other ingredients to the bowl with the quinoa and mix gently. Then add the sliced grilled veggies and toss.
  • Season with salt & pepper to taste, Serve up and Enjoy!

Nutrition

Calories: 383kcal | Carbohydrates: 49g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Sodium: 574mg | Potassium: 622mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2890IU | Vitamin C: 113.3mg | Calcium: 92mg | Iron: 4.5mg