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+ servings
Servings: 4


Prep Time:
15 mins
Total Time:
15 mins
Grilled Vegetable Quinoa Salad With Balsamic Dressing - loaded with flavors and gluten free, this salad is perfect for a summer barbecue.
Grilled Vegetable Quinoa Salad With Balsamic Dressing
5 from 5 votes
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  • 2 medium zucchini — , sliced into 1/2 inch rounds
  • 1 medium eggplant — , sliced into 1/2 inch thick rounds
  • 4 oz white mushrooms
  • 12 mini peppers — (or 2 medium bell peppers)
  • 2 tomatoes — , sliced
  • cooking spray
  • 2/3 cup uncooked quinoa

For the dressing:

  • 4 tbsp chopped fresh dill
  • 4 tbsp chopped fresh parsley
  • 2 small garlic cloves — , pressed
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp white wine vinegar
  • 1 tsp salt


  1. Cook quinoa according to the instructions on the package. Let it cool to room temperature.
  2. In a small bowl, combine all ingredients for the dressing and stir to combine. Set aside.
  3. Preheat a gas grill to medium-high heat.
  4. Lightly spray vegetables with cooking spray.
  5. Grill zucchini and eggplant for 5 minutes per side, until charred on both sides. Cut into bite sized pieces.
  6. Grill tomatoes for 3 minutes per side (I used a grill skillet for mushrooms and tomatoes).
  7. Grill mushrooms for 4-5 minutes.
  8. Grill peppers for 2-3 minutes per side, then transfer to a bowl and cover with foil for 10-15 minutes. Peel peppers.
  9. In a bowl, place cooked quinoa on the bottom. Add vegetables over quinoa. Pour dressing on top and stir to combine. Add more salt if needed.
Course: Salad
Cuisine: bulgarian

Nutrition Information

Calories: 442, Fat: 29g, Saturated Fat: 4g, Sodium: 605mg, Potassium: 1120mg, Carbohydrates: 38g, Fiber: 9g, Sugar: 13g, Protein: 8g, Vitamin A: 3715%, Vitamin C: 142.2%, Calcium: 59%, Iron: 3%