Quinoa Salad with Fresh Vegetables

Whenever I think of summer, the first thing that comes to mind is a refreshing, colorful dish that captures the essence of the season. That’s why I love making Quinoa Salad with Fresh Vegetables. This dish embodies everything I adore about summer—vibrant colors, fresh flavors, and the ability to make a big batch to share with family and friends. Picture a sunlit picnic where everyone gathers around, enjoying this nutritious salad that’s as beautiful as it is delicious. Not to mention, it’s a wonderful way to include all those fresh vegetables from the garden or the local farmer’s market. The crunch of the grilled vegetables combined with the fluffy quinoa creates a delightful texture that keeps you coming back for more.

One of my favorite memories is hosting a summer barbecue in my backyard, where I served up this salad alongside grilled chicken and a fresh lemonade. The laughter, the sun setting in the background, and the joy of sharing food made that evening unforgettable. And let’s not forget how easy it is to whip up Quinoa Salad with Fresh Vegetables. With minimal preparation and cooking time, you can have a dish that’s both healthy and satisfying. Whether you’re planning a casual lunch, a potluck dinner, or just want something light and refreshing, this recipe fits the bill perfectly.

What You Need for Quinoa Salad with Fresh Vegetables

When it comes to creating a delicious salad, the combination of fresh ingredients is key. In Quinoa Salad with Fresh Vegetables, each component plays an important role in enhancing flavor and texture. The star of the dish is, of course, the quinoa, which provides a hearty base. Grilled vegetables bring a touch of smokiness, while fresh herbs and a drizzle of olive oil elevate the salad’s taste. Let’s explore the essential ingredients that come together to create this vibrant dish.

• 1 cup dry quinoa: The foundation of the salad, quinoa is packed with protein and fiber, making it a filling choice.
• 2 cups water: Necessary for cooking the quinoa to fluffy perfection.
• 1/4 cup zucchini grilled, diced: Adds a subtle sweetness and a delightful crunch.
• 1/4 cup peppers bottled – grilled, diced: Provides a burst of color and flavor to the salad.
• 1/4 cup eggplant grilled, diced: Contributes a creamy texture when grilled, enhancing the overall flavor.
• 1/4 cup peas blanched: Brings a pop of sweetness and vibrant green color.
• 2 tablespoons parsley fresh, finely chopped: Adds a fresh herbal note that brightens the dish.
• 2 tablespoons extra virgin olive oil: A rich, flavorful oil that ties all the ingredients together.
• 1 tablespoon balsamic vinegar: Adds acidity and depth of flavor to the salad.
• 1/4 teaspoon salt: Enhances the overall flavor of the salad.
• 1/8 teaspoon pepper: A dash of spice to complement the other ingredients.

Preparation Steps for Quinoa Salad with Fresh Vegetables

Making Quinoa Salad with Fresh Vegetables is a simple process that yields a wonderfully satisfying dish. I love how each step allows the fresh flavors to shine through. Let’s dive into the preparation and create something truly delicious!

1. Begin by rinsing quinoa under cold water in a sieve. This step is important as it removes any bitterness from the quinoa, ensuring a clean flavor in your salad.
2. In a medium-sized cooking pot, combine water and the rinsed quinoa. Turn the heat to medium and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and cover the pot, allowing it to simmer for about 15 minutes.
3. After 15 minutes, check to see if all the water has been absorbed. If so, remove the pot from the heat and transfer the cooked quinoa to a bowl. Let it cool down while you prepare the vegetables.
4. For the grilled vegetables, preheat a dry griddle or grill pan over medium heat. Slice the zucchini and eggplant into even rounds. Place them on the grill, cooking until they have nice grill marks and are tender.
5. If you’re using pre-grilled peppers, simply dice them into bite-sized pieces. Otherwise, you can also grill them along with the other vegetables.
6. While the vegetables are grilling, prepare the peas. Bring a small pot of water to boil and add the blanched peas. Cook them for about 3 minutes, just until tender, and then transfer them to a bowl filled with ice water to stop the cooking process.
7. Once all the vegetables are grilled, remove them from the heat and dice them into smaller pieces. You want them to be easy to mix into the salad.
8. In a large mixing bowl, combine the cooled quinoa, grilled vegetables, and blanched peas. Toss gently to mix everything evenly.
9. Add parsley, extra virgin olive oil, balsamic vinegar, salt, and pepper to the bowl. Stir gently yet thoroughly to ensure each ingredient is coated with the dressing.
10. Finally, taste your Quinoa Salad with Fresh Vegetables and adjust the seasoning if necessary. Serve it chilled or at room temperature for the best flavors!

Change It Up

Even though Quinoa Salad with Fresh Vegetables is fantastic as is, there are plenty of ways to customize it. Here are some ideas to take your salad to the next level!

• Add protein: Consider adding grilled chicken, chickpeas, or beans for extra protein.
• Incorporate seasonal vegetables: Feel free to use whatever fresh veggies are available, such as asparagus in the spring or roasted root vegetables in the fall.
• Dress it differently: Experiment with different dressings like a lemon vinaigrette or tahini dressing for a new flavor.
• Make it a wrap: Use the salad as a filling for wraps, using whole grain or lettuce wraps for a low-carb option.
• Top with cheese: If it suits your palate, sprinkle some feta or goat cheese for a tangy addition.

What to Pair With Quinoa Salad with Fresh Vegetables

Pairing Quinoa Salad with Fresh Vegetables is a breeze, thanks to its versatility and flavor. Here are some great suggestions:

• Grilled meats: The salad complements grilled chicken, steak, or fish beautifully, making it perfect for summer barbecues.
• Sandwiches: Serve it alongside a hearty sandwich for a light and fulfilling meal.
• Picnics: Quinoa Salad with Fresh Vegetables is a great addition to any picnic, providing a refreshing side that everyone will enjoy.
• As a light dinner: Enjoy it as a main dish with some crusty bread or a light soup.
• Seasonal pairings: In the summer, pair with chilled soups or fruit salads for a refreshing meal.

FAQ

Conclusion

In summary, Quinoa Salad with Fresh Vegetables stands out as a bright, nutritious dish that’s perfect for any occasion. It’s simple to prepare and can be customized to fit your taste. I encourage you to give it a try—it’s sure to become a favorite in your household, bringing fresh flavors and a touch of summer to your table!

Quinoa Salad with Fresh Vegetables

Craving something light and refreshing? This Quinoa Salad with Fresh Vegetables is the perfect solution! Packed with nutritious ingredients and vibrant flavors, it’s an easy weeknight dinner that can be made ahead of time. Enjoy this delightful salad at your next gathering!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup dry quinoa
• 2 cups water
• 1/4 cup zucchini grilled, diced
• 1/4 cup peppers bottled - grilled, diced
• 1/4 cup eggplant grilled, diced
• 1/4 cup peas blanched
• 2 tablespoons parsley fresh, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Equipment

• Cutting Board
• Large Pot
• Saucepan
• Chef's Knife

Method

 

1. Begin by rinsing quinoa under cold water in a sieve. This step is important as it removes any bitterness from the quinoa, ensuring a clean flavor in your salad.
2. In a medium-sized cooking pot, combine water and the rinsed quinoa. Turn the heat to medium and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and cover the pot, allowing it to simmer for about 15 minutes.
3. After 15 minutes, check to see if all the water has been absorbed. If so, remove the pot from the heat and transfer the cooked quinoa to a bowl. Let it cool down while you prepare the vegetables.
4. For the grilled vegetables, preheat a dry griddle or grill pan over medium heat. Slice the zucchini and eggplant into even rounds. Place them on the grill, cooking until they have nice grill marks and are tender.
5. If you’re using pre-grilled peppers, simply dice them into bite-sized pieces. Otherwise, you can also grill them along with the other vegetables.
6. While the vegetables are grilling, prepare the peas. Bring a small pot of water to boil and add the blanched peas. Cook them for about 3 minutes, just until tender, and then transfer them to a bowl filled with ice water to stop the cooking process.
7. Once all the vegetables are grilled, remove them from the heat and dice them into smaller pieces. You want them to be easy to mix into the salad.
8. In a large mixing bowl, combine the cooled quinoa, grilled vegetables, and blanched peas. Toss gently to mix everything evenly.
9. Add parsley, extra virgin olive oil, balsamic vinegar, salt, and pepper to the bowl. Stir gently yet thoroughly to ensure each ingredient is coated with the dressing.
10. Finally, taste your Quinoa Salad with Fresh Vegetables and adjust the seasoning if necessary. Serve it chilled or at room temperature for the best flavors!

Notes

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This salad doesn’t freeze well due to the texture of the vegetables.
• Pairing: Serve it with grilled proteins or as part of a picnic spread.
• Variations: Feel free to add your favorite nuts or seeds for added crunch.
• Serving temperature: Best served chilled or at room temperature.

Previous PostLemon Curd Cookies

Next Post BBQ Air Fryer Chicken Wings

Meet Zoe Wilder