Grilled Vegetable Quinoa Salad

13 25 365
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Grilled Vegetable Quinoa Salad
Health Rating
A delicious quinoa salad loaded with delicious grilled vegetables.

Ingredients


2 medium Zucchini (chopped into 1/2-inch pieces)
2 medium pepper(s) Red bell pepper (chopped into 1/2-inch pieces)
1 onion(s) Sweet onion (chopped)
2 medium ear Sweet yellow corn
2 spray (about 1/3 second) Olive oil cooking spray
1 cup Quinoa, uncooked
2 1/2 tbsp Balsamic vinegar (for vinaigrette)
2 tbsp Extra virgin olive oil (for vinaigrette)
2 from 2 lemons Lemon juice (for vinaigrette)
1 tsp Maple syrup (for vinaigrette)
1 cup Basil, fresh (finely diced, for vinaigrette)
1 whole lemon(s) Lemon peel (zest) (for vinaigrette)
1 1/2 tsp Salt (for vinaigrette)

Instructions


1. Preheat a grill or grill pan to medium heat. Prep the zucchini, peppers and onions by 

2. Spray or rub corn with non-stick cooking spray or coconut oil. Lay on the grill and turn over once charred,. Remove from heat and let cool. Slice the kernels off the cob and set aside.

3. Meanwhile, grease a grill basket and add the zucchini, peppers and onion. Place on grill. Toss every few minutes and cook under tender-crisp. Remove from heat and keep warm.

4. While veggies grill, cook the quinoa according to the package. Once cooked, remove from heat and place in a large bowl.

5. For the Vinaigrette, combine all the balsamic vinegar, olive oil, lemon juice, maple syrup, basil, lemon zest and salt into a small bowl and whisk them together,

 

6. Add the grilled veggies to the bowl, top with the vinaigrette and mix everything together until thoroughly combined. 

7. Serve and enjoy! Will store in an air-tight container in your fridge for up to 3 days. 

Nutrition Facts

Per Portion

Calories 365
Calories from fat 98
Calories from saturated fat 13.7
Total Fat 10.8 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.0 g
Cholesterol 0
Sodium 920 mg
Potassium 946 mg
Total Carbohydrate 56 g
Dietary Fiber 8.0 g
Sugars 15.7 g
Protein 10.6 g

Dietary servings

Per Portion


Fruit 0.4
Grain 2.1
Vegetables 3.8

Energy sources


Pygal62%461.917088016705226.4587538034074627%292.2501667211825194.8289457988554112%348.70098986487085113.0217439526731362%27%12%CarbohydratesFatProtein

Notes:

Quick Tips:

For added protein, use chicken breasts, tofu or grass-fed steak. 

Top with goat cheese and green onion. 

Recipe from:
Lunch
Salad