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Grilled Vegetable Quinoa Salad

A quinoa salad loaded with grilled bell peppers, zucchini, asparagus, snap peas, broccoli. sun-dried tomatoes and corn makes a healthy and delicious light summer meal.
Course Side Dish
Cuisine American
Keyword healthy salad recipe, salad with quinoa, summer salad recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 329 kcal


  • 3 cups cooked quinoa
  • 2 sweet red peppers seeded and quartered
  • 2 sweet yellow or orange peppers seeded and quartered
  • 2 zucchini peeled and cut into rounds
  • 2 ears of fresh corn corn silk removed, husks on
  • 8-10 asparagus spears trimmed
  • 1/2-1 cup broccoli florets
  • 1 cup sugar snap peas ends trimmed
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup fresh parsley chopped

Citrus Vinaigrette:

  • 1/2 tablespoon fresh mint chopped
  • 1/2 tablespoon fresh basil chopped
  • 1 1/2 tablespoons extra virgin olive oil or to taste
  • juice from 2 limes can also substitute for 1 lemon instead
  • 1-2 teaspoons honey
  • 1/4 teaspoon cumin
  • sea salt and ground pepper to taste


  1. Cook the quinoa according to package instructions, then drain really well and set aside.
  2. Meanwhile, whisk all the ingredients for the vinaigrette in a small bowl.
  3. Preheat a grill or grill pan to medium-high heat.
  4. Grill the ears of corn separately on a rear rack, away from direct flame. Rotate every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.
  5. Meanwhile, toss or brush the red peppers, yellow peppers, zucchini, asparagus. broccoli and sugar snap peas with extra virgin olive oil and season with salt and black pepper to taste. Grill peppers, zucchini and asparagus for 6-8 minutes per side, until lightly charred but still al dente. Wrap broccoli and snap peas in foil and place on the grill for 8 minutes.
  6. Remove from the grill and allow to cool slightly. Chop all of the vegetables to the desired size.
  7. Combine the grilled vegetables, corn, sun-dried tomatoes and cooked quinoa in a serving bowl.
  8. Toss with the vinaigrette and then fold in the parsley and basil.
  9. Adjust seasoning to taste with more salt and pepper if needed. Serve warm or room temperature.

Recipe Notes

To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the salad the grilled veggies on the side.

Nutrition Facts
Grilled Vegetable Quinoa Salad
Amount Per Serving (1 salad (1/4 recipe))
Calories 329 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 65mg3%
Potassium 1408mg40%
Carbohydrates 53g18%
Fiber 10g40%
Sugar 14g16%
Protein 12g24%
Vitamin A 3550IU71%
Vitamin C 244.7mg297%
Calcium 99mg10%
Iron 6mg33%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.