Ready in under 30 minutes and using just 10 ingredients, this Grilled Vegetable Quinoa Salad is a light, healthy addition to any summer dinner.
This salad pairs beautifully with other summer sides at your next barbecue or potluck.
What’s in this Salad?
Quinoa has become a popular rice alternative thanks to its high fiber and protein content. It’s a great stand-in for pasta or rice when you want a nutritious carbohydrate base.
Quinoa – Rinse it before cooking. Any brand works; use what you prefer.
Summer Veggies – Zucchini, red bell pepper, and red onion are used here. You can swap or add yellow squash, portobello mushrooms, or Vidalia onion depending on what’s in season.
Balsamic Vinegar – Works as both a marinade for the vegetables and part of the vinaigrette. If you prefer, red wine vinegar can be substituted.
Mozzarella – Fresh mozzarella pearls are ideal. If unavailable, chop fresh mozzarella into bite-sized pieces; avoid shredded mozzarella, which tends to blend in too much.
Let’s Make It!
Tip: If you don’t have access to an outdoor grill, use a stovetop grill pan to get the same charred flavor.
Frequently Asked Questions
Stored in an airtight container, the salad keeps well in the refrigerator for 4–5 days.
Vegan: Omit the mozzarella and cook quinoa in vegetable broth. Add avocado for creaminess.
Heartier dinner: Add grilled chicken or shrimp for extra protein.
Greek-style: Swap mozzarella for feta and add cucumbers and black olives.
This salad makes a colorful, flavorful side for burgers, grilled salmon, shrimp, steak tips, or grilled chicken.
Other Recipes to Try
Enjoyed this Grilled Vegetable Quinoa Salad? I’d love to hear about it—share a photo or comment on social media. Here are a few more recipes to try:
- Death by Chocolate Zucchini Bread
- Lemon and Blueberry Zucchini Bread with Lemon Icing
- Grandma’s Eggplant Caponata
- Sheet Pan Brats with Roasted Vegetables
📖 Recipe
Grilled Vegetable Quinoa Salad
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Ingredients
- 1 ½ cups Quinoa, rinsed
- 3 cups Chicken Broth (low sodium) – or vegetable broth to make vegan
- 1 large Red Onion
- 1 Zucchini
- 1 Red Bell Pepper
- ¾ cup Balsamic Vinegar (separated into ¼ and ½ cups)
- ¼ cup Extra Virgin Olive Oil
- ½ cup Fresh Basil, chopped
- 1 cup Fresh Mozzarella Pearls (omit for vegan)
- Salt and Pepper to taste
Instructions
- Cook the quinoa according to package instructions, using the broth as the cooking liquid.
- While quinoa cooks, cut the zucchini and bell pepper into strips and slice the red onion into rounds. Place the vegetables in a resealable bag, add ¼ cup balsamic vinegar, and marinate for 5 minutes.
- Grill the vegetables about 5 minutes per side until they have nice char marks. Remove and chop into bite-sized pieces.
- Combine the grilled vegetables and cooked quinoa in a large bowl. Add chopped basil.
- Whisk together the remaining ½ cup balsamic and the olive oil, then pour over the quinoa and vegetables. Season with salt and pepper and fold in the mozzarella pearls. Chill at least 2 hours or serve at room temperature.
Notes
- To make this vegan, use vegetable broth and omit the mozzarella; add avocado for creaminess.
- If mozzarella pearls aren’t available, chop fresh mozzarella into bite-sized pieces.
- Use low-sodium broth so you can control seasoning.
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Carbohydrates: 28 g
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Protein: 9 g
The provided nutrition information is an estimate and not guaranteed.
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