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Grilled Vegetable and Toasted Quinoa Salad

Yields10 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

This was a salad I originally came up with this past summer for one of our Friday Night Steak Club events out on the grilling deck. Quinoa has been hailed as a "super grain" due to the facts it has almost twice as much...

quinoa salad

 2 cups quinoa
 1 shallot, minced
 6 cloves garlic, minced- divided in half
 1 T olive oil
 4 cups beef broth
 1 t salt
 ¼ cup balsamic vinegar
 1 each red pepper, green pepper, yellow pepper- stem and seeds removed, cut into large pieces
 1 large red onion- peeled and sliced into ¾ inch discs
 1-pound Brussel sprouts, stemmed and cut in half
 3 portabella mushrooms, stems removed
 1 bunch asparagus- white tips removed
 1 large zucchini- cut in in thirds lengthwise
 1 large yellow squash- cut in thirds lengthwise
 2 t minced fresh rosemary
 2 t minced fresh thyme
 2 t hot red chili flakes
 3 T Olive Oil
 Kosher salt
 Black pepper
For Quinoa:
1

Rinse the quinoa: Measure 2 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

2

Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the garlic and shallot. Allow to brown slightly then add the quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.

3

Add liquid and bring to a boil: Stir in 4 cups of broth and the salt. Bring to a rolling boil.

4

Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

5

Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!

For the Grilled Vegetables
7

Place all the veggies in their own mixing bowl. Drizzle with olive oil, balsamic, garlic, rosemary, thyme, chili flakes, salt and pepper. Toss to coat veggies evenly.

8

Preheat grill to medium high. Place the veggies on the grill and allow all to cook until tender. A little char is Ok and will add to the flavor.

9

Remove veggies from grill. Allow to cool before chopping into bite size pieces.

11

Combine chopped grilled vegetables and quinoa in a large bowl. Drizzle with additional olive oil and adjust seasoning. You may want more balsamic to brighten the salad.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 242
% Daily Value *
Total Fat 8g13%

Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 412mg18%
Potassium 492mg15%
Total Carbohydrate 35g12%

Dietary Fiber 5g20%
Sugars 7g
Protein 9g18%

Vitamin A 18%
Vitamin C 162%
Calcium 22%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.