Grilled Zucchini and Quinoa Salad

Short Description

Grilled Zucchini and Quinoa Salad is a fresh and wholesome dish that brings together the smoky depth of grilled zucchini with the hearty, nutty flavor of quinoa. Finished with a zesty lemon dressing and creamy feta, this salad is perfect as a light meal or a flavorful side dish.

Why You’ll Love This Recipe

This salad offers a perfect balance of taste and texture. The charred zucchini delivers a smoky flavor that pairs beautifully with the fluffy quinoa. Fresh herbs and tangy lemon dressing give the salad a vibrant, refreshing quality, while feta cheese adds a creamy, salty bite. It’s an easy-to-make, nourishing recipe suitable for lunch, dinner, or meal prepping.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup uncooked quinoa
• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil

Directions

1. Rinse the quinoa under cold water. Place it in a saucepan with 2 cups of water. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, or until all the water is absorbed. Let it sit for 5 minutes, then fluff with a fork and set aside to cool.
2. Preheat a grill or grill pan to medium-high heat.
3. Toss the zucchini slices in 1 tablespoon of olive oil and season with salt and pepper.
4. Grill the zucchini for 2 to 3 minutes per side until tender and grill marks form. Remove from heat and let cool slightly.
5. In a small bowl, whisk together lemon juice, balsamic vinegar, minced garlic, and 1/4 cup olive oil. Season with salt and pepper to taste.
6. In a large mixing bowl, combine the cooked quinoa, grilled zucchini, cherry tomatoes, feta, parsley, and basil.
7. Drizzle the dressing over the salad and gently toss to combine.
8. Serve immediately or chill until ready to serve.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Add Protein: Include grilled chicken, tofu, or chickpeas to make it a complete meal.
• Vegan-Friendly: Omit the feta or replace it with a vegan cheese substitute.
• Different Grains: Swap quinoa for farro, barley, or couscous for a change in texture.
• Extra Veggies: Mix in grilled bell peppers, roasted corn, or red onions for added color and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature. Reheating is not necessary, but if preferred, warm gently in a skillet over low heat. Avoid microwaving to preserve the texture of the zucchini.

FAQs

What type of quinoa should I use?

White quinoa is soft and fluffy, red and black quinoa offer a firmer texture and nuttier flavor. Any variety or mix works well.

Can I prepare this salad ahead of time?

Yes, it holds up well in the fridge and can be made up to a day in advance.

Should I peel the zucchini?

No, the skin adds texture and holds the slices together better on the grill.

Can I use roasted instead of grilled zucchini?

Yes, roasting in the oven at 400°F (200°C) for about 15–20 minutes is a great alternative.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, making the entire salad suitable for gluten-free diets.

How can I make this recipe dairy-free?

Simply leave out the feta or substitute it with a dairy-free cheese alternative.

What other herbs can I use?

Fresh mint, dill, or cilantro are excellent alternatives or additions to parsley and basil.

Can I serve this warm?

Yes, it’s delicious both warm and chilled, depending on your preference.

How do I keep the quinoa from becoming mushy?

Rinse it thoroughly and follow the cooking ratio carefully (1 part quinoa to 2 parts water). Let it rest covered off the heat, then fluff with a fork.

Can I freeze this salad?

It’s not recommended. The texture of the zucchini and quinoa may not hold up well after freezing and thawing.

Conclusion

Grilled Zucchini and Quinoa Salad is a flavorful and nourishing option that’s simple to prepare and endlessly adaptable. Whether you’re serving it as a main dish or a side, it offers a refreshing combination of ingredients that’s sure to please. Ideal for warm-weather meals, picnics, or healthy weekly meal prep, this salad brings together taste, texture, and nutrition in one satisfying bowl.

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