Mediterranean Quinoa and Grilled Vegetable Salad has high-protein quinoa, vegetables, fresh herbs, a lively lemon and olive oil dressing and feta cheese. It’s perfect all summer long and a great way to use leftover grilled vegetables.
Here’s a salad you’ll want to make all summer long! It has all the best summery flavors!
How to cook quinoa:
First, though, we need to cook some quinoa.
Although I frequently cook quinoa for clients, I’ve found it challenging to cook it right by following the instructions on most brands of quinoa.
Typically, the instructions say to rinse to remove the bitter coating known as saponin, add it to boiling water in a 2:1 ratio, reduce the heat, cover and simmer for 15 minutes. The result I got was usually undercooked quinoa with water remaining in the pot.
The method I’ve found that works better is:
- Leave the cover off while it’s simmering so I can watch it.
- After about 15 to 17 minutes when much of the water has been absorbed or cooked out and the “germ” begins to appear I then cover it. I take it off the heat and let it stand for 10 to 15 minutes.
- Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.
Fully cooked quinoa is available in the freezer section near the vegetables at many grocery stores. Couscous or orzo may be substituted for the quinoa.
Tips for making Mediterranean Quinoa and Grilled Vegetable Salad:
- If you have leftover grilled vegetables from another meal, this Mediterranean quinoa salad is a great way to use them.
- If outdoor grilling is not an option, a grill pan works just as well, as does roasting the vegetables.
- We like our salads with more dressing so this dressing recipe makes a generous amount. Use as much as you like.
- To make the salad ahead of time, stir in a small amount of the dressing to flavor it and keep it moist. When ready to serve, add more dressing as desired.
Perfect for lunch, as a side dish to accompany grilled meats, poultry or seafood or as a light supper with a chilled soup.
More summery Mediterranean-inspired salads you’ll love!
- Tunisian Salad Platter (or Assiette Tunisienne)
- Lemony Broccoli, Barley and White Bean Salad
- Greek Orzo Pasta Salad
- Cauliflower Artichoke Tabbouleh
- Middle Eastern Vegetable Salad
- Quinoa Tabbouleh with Grilled Vegetables
- Cauliflower Antipasto Salad
- Cucumber Red Onion Feta Cheese Salad
- Greek Vegetable Salad with Marinated Feta Cheese
Helpful tools and equipment (Affiliate Links):
- 2 cups of water
- Zest of 1 lemon
- 1 teaspoon olive oil, plus more for grilling vegetables
- salt and freshly ground black pepper to taste
- 1 cup quinoa, rinsed
- 1 medium zucchini, halved lengthwise
- 2 small yellow squash, halved lengthwise
- 1 small eggplant, sliced into ½-inch slices
- 1 small red bell pepper, cut into thick slices
- 4 scallions, white and light green part only, chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh mint
- ½ cup crumbled feta cheese (or more if desired)
- ¼ cup fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- SALAD: Bring water, lemon zest, olive oil and salt and black pepper to a boil.
- Add quinoa, return to a boil, reduce heat to low and simmer uncovered for 15-17 minutes or until water is almost absorbed and the germ of the quinoa is beginning to appear.
- Remove from heat, cover and let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and let cool.
- Preheat a grill or grill pan over medium-high heat.
- Brush the vegetables with olive oil and season well with salt and black pepper. Grill 3-4 minutes per side or to desired doneness. Let cool.
- When vegetables have cooled, cut the eggplant rounds in half into half-moons and slice the zucchini into 1-inch pieces. Add to quinoa.
- Add parsley, chives, mint and feta cheese to quinoa and gently stir to combine.
- DRESSING: Whisk together dressing ingredients in a small bowl. Pour desired amount over salad and stir to combine.
MAKE AHEAD: Can be assembed 1 day ahead of time. Drizzle a small amount of dressing over the salad and refrigerate. When ready to serve, add the feta cheese and add remaining dressing as desired.
Amount Per Serving: Calories: 416Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 19mgSodium: 422mgCarbohydrates: 37gFiber: 9gSugar: 12gProtein: 9g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.