Grilled Vegetable and Quinoa Salad

This grilled vegetable and quinoa salad is nourishing and filling. It works well as a side with BBQ meats or fish, and makes a good meat-free meal with added protein from legumes, cheese or eggs.

Ingredients

Serves 4-6

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes
• 2 cups baby spinach or mixed greens
• Olive oil for grilling
• Salt and pepper to taste

Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1-2 tablespoons water (to thin, if needed)
• Salt and pepper to taste

Method

1. Cook the quinoa: In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy. Set aside to cool.
2. Grill the vegetables: Preheat a BBQ, grill or grill pan to medium heat. Brush zucchini and bell peppers with olive oil, season with salt and pepper, and grill for 3-4 minutes on each side.
3. Prepare the dressing: Whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. Add water to reach a pourable consistency. Optional: add ½ tsp sugar and 1-2 tbsp natural Greek yoghurt for a milder taste.
4. Assemble the salad: In a large bowl, toss the quinoa, grilled vegetables, cherry tomatoes, and spinach. Drizzle with the dressing and toss lightly. Serve at room temperature or chilled.

About the author: Dorelle Thompson, Accredited Practising Dietitian (APD097042). [/about-dorelle-wellness-nutrition]Related: [/spinach-and-lentil-salad-with-citrus-dressing] · [/citrus-and-prawn-salad] · [/blood-sugar-support-brisbane]CTA: Book a free 20-minute call.