Summer Veggie Quinoa

Enjoy nutty quinoa paired with flavorful grilled summer vegetables like zucchini, peppers and carrots. This delicious grain and veggie salad can be enjoyed alone or with a lean protein like grilled chicken breast or a hardboiled egg.

Ingredients for servings

  • Quinoa

  • 0.33 cup white balsamic vinegar white wine vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 garlic clove minced

  • 0.25 teaspoon salt

  • 0.25 teaspoon freshly ground black pepper

  • 2 teaspoons molasses or honey

  • 3 small zucchini, halved or yellow squash or mix of both

  • 1 medium white onion cut into thick chunks

  • 1 medium red bell pepper cut into thick chunks

  • 2 medium carrots quartered

  • 2.75 cups low-sodium vegetable broth certified gluten-free if necessary

  • 1.5 cups uncooked quinoa certified gluten-free if necessary

  • 2 tablespoons chopped fresh basil


  • Whisk together vinegar, olive oil, garlic, salt, pepper and molasses in a large bowl or zip top plastic bag. Add zucchini, onion, bell pepper and carrots; seal and toss to coat. Let marinate 15 to 30 minutes while quinoa cooks.

  • Bring 1 3/4 cups broth to a boil in a medium saucepan; stir in quinoa. Cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat; set aside.

  • Prepare a charcoal fire or preheat gas grill to medium-high heat. Drain vegetables, reserving marinade.

  • Grill vegetables in a grill basket or on greased grill grate for 5 to 7 minutes on each side or until tender. Cool slightly and chop vegetables into bite-size pieces.

  • Combine quinoa, grilled vegetables and reserved marinade in a large bowl. Serve room temperature or chilled.

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