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This salad shines with some fresh veggies and quinoa. Here’s what you need: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 medium zucchini, sliced into rounds - 1 bell pepper (red or yellow), chopped into bite-sized pieces - 1 red onion, quartered - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) The right seasonings make a big difference. You will need: - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Juice of 1 fresh lemon Add some flair with these garnishes: - Fresh parsley, finely chopped (for garnish) Feel free to mix and match your ingredients based on what you have. This recipe is flexible! Check out the Full Recipe for more details. To cook the quinoa, start by rinsing 1 cup of quinoa under cold water. This removes the bitter outer coating. In a medium pot, add the rinsed quinoa and 2 cups of vegetable broth. Bring the pot to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Afterward, remove it from the heat and let it sit covered for 5 more minutes. When ready, fluff the quinoa gently with a fork. While the quinoa cooks, prep your veggies. First, preheat your grill to medium-high heat. In a large bowl, mix the sliced zucchini, chopped bell pepper, quartered red onion, halved cherry tomatoes, and corn kernels. Drizzle 2 tablespoons of olive oil over the top. Then, sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, salt, and pepper. Toss the vegetables until all are well coated. Now it's time to grill! Place the seasoned vegetables on the hot grill. Grill the zucchini and bell pepper for 3-4 minutes on each side. They should be tender with nice grill marks. For the cherry tomatoes, you can use a grill basket or wrap them in foil. Grill them for about 5 minutes until they are blistered. Grill the corn cobs for 5-7 minutes, turning them every so often to get an even char. Once everything is grilled, combine the cooked quinoa and grilled vegetables in a large bowl. Squeeze the juice of one fresh lemon over the mixture. Toss everything together well to blend the flavors. Taste your salad and adjust the seasoning with extra salt and pepper if needed. Transfer your colorful salad to a serving platter or into individual bowls. For a lovely finish, garnish with fresh parsley. This adds a nice touch and an herby flavor. To impress your guests, consider using a large glass bowl to show off the vibrant colors of your salad. To make perfect quinoa, use a 2:1 ratio of liquid to quinoa. I like to rinse quinoa well before cooking. This helps remove any bitterness. Bring the vegetable broth or water to a boil. Then, reduce the heat to low and cover it. Let it simmer for about 15 minutes. Once the liquid is gone, remove it from heat. Let the quinoa sit for 5 minutes, covered. Fluff it with a fork for light and fluffy grains. For great grilled veggies, cut them into even pieces. This ensures they cook at the same rate. Preheat your grill to medium-high heat. Toss the veggies with olive oil and your seasonings. I recommend using smoked paprika for a nice flavor boost. Grill each type of vegetable for the right time. Zucchini and bell peppers take about 3-4 minutes per side. Cherry tomatoes are best in a grill basket or foil, for about 5 minutes. Corn needs about 5-7 minutes, turning often. When it’s time to serve, think about color and texture. Use a large glass bowl to show off the salad's layers. A slice of lemon on the side adds a bright touch. For added flair, sprinkle fresh parsley on top. This not only tastes great but looks beautiful too. If you want to impress, consider using small bowls for a more elegant serving style. {{image_4}} You can boost your salad with protein. Great choices include grilled chicken, shrimp, or tofu. Chickpeas are also a tasty option. Simply add about one cup of your chosen protein. This can make your salad filling and nutritious. Feel free to switch up the vegetables based on the season. In spring, use asparagus and peas. Summer is perfect for eggplant and squash. In fall, try adding roasted sweet potatoes or Brussels sprouts. Winter vegetables like carrots and parsnips also work well. Just remember to grill or roast them for the best flavor. While the lemon juice adds freshness, you can try different dressings. A balsamic vinaigrette adds sweetness. A tahini dressing gives a creamy touch. You can also mix olive oil with herbs for a simple twist. Adjust the flavors to fit your taste and mood. For the full recipe, check out the details in the earlier sections. After enjoying your grilled vegetable and quinoa salad, you may have some leftovers. To store them, place the salad in an airtight container. This keeps the flavors fresh. Make sure it cools down to room temperature before sealing. Store it in the fridge for up to three days. The salad tastes great cold or at room temperature. If you want to warm up your salad, I suggest using the stovetop. Heat a pan over low heat for a few minutes. Add a little olive oil for flavor. Toss in the salad and stir gently until warm. This way, you keep the textures nice. Avoid the microwave if you can; it may make the quinoa mushy. Freezing this salad is not the best option due to the vegetables. However, if you want to try, pack it in a freezer-safe bag. Squeeze out as much air as possible. Use it within one month for the best taste. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above or enjoy it cold. Yes, you can make this salad ahead of time. The flavors blend well when chilled. I suggest making the quinoa and grilling the veggies a day before. Just store them in the fridge in separate containers. When you’re ready to eat, combine them with the lemon juice and parsley. If you want a different grain, try using couscous or farro. Brown rice also works well. These grains have a nice texture and absorb flavors well. Just keep in mind that cook times may vary, so check the package for guidance. Absolutely! This salad is great for meal prep. It stays fresh for several days. You can pack it in containers for easy lunches. Just remember to keep the dressing separate until you're ready to eat. This keeps everything fresh and crisp. You can easily adjust this salad for many dietary needs. For a gluten-free option, ensure your quinoa is certified gluten-free. If you're vegan, the recipe is already vegan-friendly. To make it nut-free, just skip any nut toppings. You can also add beans for extra protein. This blog post covered how to make a healthy grilled vegetable and quinoa salad. We explored main ingredients, seasonings, and optional toppings. You learned step-by-step cooking methods for quinoa and grilling vegetables. I shared helpful tips, storage methods, and variations to suit your taste. I hope this inspires you to create your own version. Enjoy making it your own and sharing it with others!

- Grilled Vegetable and Quinoa Salad

Discover a refreshing Grilled Vegetable and Quinoa Salad that’s bursting with flavor and color! This nutritious dish features wholesome ingredients and fresh veggies, making it perfect for any occasion. It's easy to make, whether you're a seasoned chef or just starting out. Click through to explore the full recipe and tips for this delightful salad that will impress your family and friends. Enjoy the flavors of health and happiness!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 medium zucchini, sliced into rounds

1 bell pepper (red or yellow), chopped into bite-sized pieces

1 red onion, quartered

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon smoked paprika

1 teaspoon garlic powder

Juice of 1 fresh lemon

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer for approximately 15 minutes or until the liquid has been fully absorbed. Once done, remove it from the heat and allow it to sit, still covered, for an additional 5 minutes. Fluff the quinoa gently with a fork before serving.

    Prep the Vegetables: While the quinoa is cooking, preheat your grill to medium-high heat. In a large mixing bowl, add the sliced zucchini, chopped bell pepper, quartered red onion, halved cherry tomatoes, and corn kernels. Drizzle the olive oil over the vegetables, then sprinkle in the smoked paprika, garlic powder, and season generously with salt and pepper. Toss everything together until the vegetables are evenly coated.

      Grill the Vegetables: Place the marinated vegetable mixture onto the preheated grill. Grill the zucchini and bell pepper for around 3-4 minutes on each side, or until they are tender and have nice grill marks. For the cherry tomatoes, use a grill basket or wrap them in foil and grill for about 5 minutes until they are blistered and soft. Grill the corn cobs for approximately 5-7 minutes, turning occasionally to achieve an even char.

        Combine Ingredients: In a large bowl, combine the cooked quinoa with the grilled vegetables. Squeeze the fresh lemon juice over the entire mixture and toss well to combine all the flavors. Taste and adjust the seasoning with more salt and pepper if needed.

          Serve: Transfer your vibrant salad to a serving platter or divide into individual bowls. Garnish with a sprinkle of freshly chopped parsley for a touch of color and an herby flavor boost.

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

              - Presentation Tips: For an elegant touch, consider serving the salad in a large glass bowl to showcase the colorful layers, and add a slice of lemon on the side for an eye-catching detail.