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 fish or chicken breast.
Active time: 25 minutes | Total time: 45 minutes
Summer Veggie Quinoa
Ingredients
- 1/3 cup (85g) white balsamic vinegar or white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tsp molasses (or honey)
- 3 small (360g) zucchini or yellow squash or mix of both, halved
- 1 medium (110g) white onion, cut into thick chunks
- 1 medium (120g) red bell pepper, cut into thick chunks
- 2 medium (180g) carrots, quartered
- 2 3/4 cups (600g) low-sodium vegetable broth
- 1 1/2 cups (255g) uncooked quinoa
- 2 tbsp chopped fresh basil
Directions
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 for 15 to 30 minutes while quinoa cooks.
Bring 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 (400–425°F). Drain vegetables, reserving marinade.
Grill vegetables in a grill basket or on a 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, chopped basil and reserved marinade in a large bowl. Serve at room temperature or chilled.
Serves: 4 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 368; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 287mg; Carbohydrate: 59g; Dietary Fiber: 7g; Sugar: 11g; Protein: 11g
Nutrition Bonus: Potassium: 536mg; Iron: 21%; Vitamin A: 239%; Vitamin C: 92%; Calcium: 8%
Originally published August 17, 2015; Updated March 2026
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