GRILLED VEGETABLE QUINOA SALAD WITH BALSAMIC DRESSING
Grilled Vegetable Quinoa Salad With Balsamic Dressing - loaded with flavors and gluten free, this salad is perfect for a summer barbecue.
Servings: 4
Ingredients
- 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
Instructions
- Cook quinoa according to the instructions on the package. Let it cool to room temperature.
- In a small bowl, combine all ingredients for the dressing and stir to combine. Set aside.
- Preheat a gas grill to medium-high heat.
- Lightly spray vegetables with cooking spray.
- Grill zucchini and eggplant for 5 minutes per side, until charred on both sides. Cut into bite sized pieces.
- Grill tomatoes for 3 minutes per side (I used a grill skillet for mushrooms and tomatoes).
- Grill mushrooms for 4-5 minutes.
- Grill peppers for 2-3 minutes per side, then transfer to a bowl and cover with foil for 10-15 minutes. Peel peppers.
- 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.
Nutrition
Calories: 442kcal | Carbohydrates: 38g | Protein: 8g | Fat: 29g | Saturated Fat: 4g | Sodium: 605mg | Potassium: 1120mg | Fiber: 9g | Sugar: 13g | Vitamin A: 3715IU | Vitamin C: 142.2mg | Calcium: 59mg | Iron: 3mg