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.
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.
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.
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.
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.
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.
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.
In a large mixing bowl, combine the cooled quinoa, grilled vegetables, and blanched peas. Toss gently to mix everything evenly.
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.
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!
