Grilled vegetable and quinoa salad is my whole summer in a bowl — smoky charred red peppers and zucchini tossed with red quinoa, Kalamata olives, sun-dried tomatoes, and a white balsamic and basil dressing, finished with cool arugula and crumbled goat cheese. It eats as a main-course salad for four. The char is doing real work here, so don't skip it.
When the sun is shining and the grill is hot, there’s nothing better than a vibrant, hearty salad that eats like a meal. This Grilled Vegetable and Quinoa Salad is destined to become your go-to for summer entertaining! Smoky, charred bell peppers and zucchini are layered over a bed of peppery arugula, then topped with creamy goat cheese and a protein-packed quinoa garnish. The real star, however, is the zesty vinaigrette, bursting with the flavors of sun-dried tomato, Kalamata olives, and fresh basil. It’s a celebration of summer in every single bite!
Ingredients
• 2 large red bell peppers
• 2 medium-large zucchini, green or gold, sliced lengthwise into 8 planks each
• 4 tablespoons (60 ml / 2 fl oz) olive oil, divided
• 2 tablespoons (30 ml / 1 fl oz) coarsely chopped fresh basil, plus small leaves for garnish
• 2 teaspoons (10 ml / 0.3 fl oz) white balsamic vinegar
• 1 tablespoon (15 ml / 0.5 fl oz) finely chopped sun-dried tomatoes
• 1 tablespoon (15 ml / 0.5 fl oz) chopped pitted Kalamata olives
• 1 clove garlic, minced (about 1 teaspoon)
• 1 cup (240 ml) cooked red quinoa
• 2 cups (480 ml) baby arugula, plus extra for garnish
• 3 ounces / 85g (3 oz) crumbled fresh goat cheese
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your grill to high. Place the whole bell peppers directly on the grate, close the lid, and grill for 10-12 minutes, turning occasionally, until the skin is blistered and blackened all over. Transfer the peppers to a bowl, cover tightly, and let them steam for 20 minutes.2. Once cool enough to handle, peel the skins off the peppers over a colander set in a bowl to catch their juices. Discard the stems and seeds, then slice the peppers into long, wide strips.3. Reduce the grill heat to medium. Brush both sides of the zucchini planks with 2 tablespoons (30 ml / 1 fl oz) of olive oil and season with salt and pepper. Grill for 5-8 minutes, flipping once, until tender and marked with grill lines.4. To make the vinaigrette, whisk together the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil, the reserved bell pepper juices, chopped basil, white balsamic vinegar, sun-dried tomatoes, olives, and minced garlic in a small bowl. Season with salt and pepper to taste.5. In a separate bowl, toss the cooked quinoa with 1 tablespoon (15 ml / 0.5 fl oz) of the vinaigrette. In another larger bowl, toss the arugula with 1 tablespoon (15 ml / 0.5 fl oz) of the vinaigrette.6. To assemble, divide the dressed arugula among four serving plates. Artfully arrange the grilled zucchini planks and bell pepper strips over the arugula. Sprinkle with the dressed quinoa and crumbled goat cheese. Drizzle with the remaining vinaigrette and garnish with fresh basil and arugula leaves before serving.
Nutritional Information
• Nutrition Information
• Per serving
• Calories: 305
• Protein: 9 g
• Total Fat: 21 g
• Saturated Fat: 5 g
• Carbohydrates: 24 g
• Cholesterol: 10 mg
• Sodium: 177 mg
• Fiber: 4 g
• Sugar: 10 g
• Note: This recipe is naturally Gluten-Free.
Pro Tips
• No grill? No problem! You can roast the vegetables under your oven’s broiler. Place them on a baking sheet and broil for 5-7 minutes per side, watching carefully until charred and tender.
• For easy meal prep, grill the vegetables and cook the quinoa up to 3 days in advance. Store them in separate airtight containers in the fridge. Assemble with the fresh arugula and dressing just before serving.
• Not a fan of goat cheese? Crumbled feta, shaved Parmesan, or small mozzarella pearls would also be delicious substitutes.
FAQ
Q: Can I make this grilled vegetable quinoa salad vegan
A: Absolutely! To make this recipe vegan, simply omit the goat cheese or replace it with your favorite dairy-free feta or a sprinkle of nutritional yeast for a cheesy, savory flavor. The rest of the ingredients are naturally plant-based.
Q: How can I add more plant-based protein to this salad
A: This salad already contains 9g (0.32 oz) of protein per serving from the quinoa and goat cheese. To boost it further, consider adding a cup of chickpeas (garbanzo beans) or some toasted slivered almonds for extra crunch and protein.
Q: How do I meal prep this salad without it getting soggy
A: For best results, store the components separately in airtight containers in the refrigerator. Keep the grilled vegetables, the cooked quinoa, and the vinaigrette in their own containers. When you’re ready to eat, simply toss the fresh arugula with the dressing and assemble the salad. The prepped components will last for up to 3 days.
Q: What other vegetables work well in this grilled salad
A: This salad is very versatile! Feel free to substitute other grill-friendly vegetables like eggplant, asparagus, red onion wedges, or even corn on the cob (kernels removed after grilling). Adjust grilling times as needed for the specific vegetable you choose.
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Grilled Vegetable and Quinoa Salad
Ingredients
Method
- Preheat your grill to high.
- Place the whole bell peppers directly on the grate, close the lid, and grill for 10-12 minutes, turning occasionally, until the skin is blistered and blackened all over.
- Transfer the peppers to a bowl, cover tightly, and let them steam for 20 minutes. 2.
- Once cool enough to handle, peel the skins off the peppers over a colander set in a bowl to catch their juices.
- Discard the stems and seeds, then slice the peppers into long, wide strips. 3.
- Reduce the grill heat to medium.
- Brush both sides of the zucchini planks with 2 tablespoons (30 ml / 1 fl oz) of olive oil and season with salt and pepper.
- Grill for 5-8 minutes, flipping once, until tender and marked with grill lines. 4. To make the vinaigrette, whisk together the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil, the reserved bell pepper juices, chopped basil, white balsamic vinegar, sun-dried tomatoes, olives, and minced garlic in a small bowl.
- Season with salt and pepper to taste. 5.
- In a separate bowl, toss the cooked quinoa with 1 tablespoon (15 ml / 0.5 fl oz) of the vinaigrette.
- In another larger bowl, toss the arugula with 1 tablespoon (15 ml / 0.5 fl oz) of the vinaigrette. 6. To assemble, divide the dressed arugula among four serving plates. Artfully arrange the grilled zucchini planks and bell pepper strips over the arugula.
- Sprinkle with the dressed quinoa and crumbled goat cheese.
- Drizzle with the remaining vinaigrette and garnish with fresh basil and arugula leaves before serving.
