Grilled Vegetable and Quinoa Salad

This Grilled Vegetable and Quinoa Salad is a vibrant and nutritious dish that combines the smokiness of grilled vegetables with the wholesome goodness of quinoa. Perfect for a healthy midnight snack, it is both satisfying and refreshing.

Ingredients

• Quinoa - 150 grams
• Zucchini - 1 medium, sliced
• Red bell pepper - 1, chopped
• Yellow bell pepper - 1, chopped
• Red onion - 1 small, quartered
• Cherry tomatoes - 150 grams, halved
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese - 50 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the grill to medium-high heat.
2. Rinse the quinoa under cold water and cook in a pot with 450 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let rest for 5 minutes.
3. While the quinoa is cooking, toss the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes with olive oil, minced garlic, salt, and black pepper in a bowl.
4. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
5. Once the vegetables are grilled, remove them from the grill and chop into bite-sized pieces.
6. Fluff the cooked quinoa with a fork and combine it with the grilled vegetables in a large bowl.
7. Drizzle with lemon juice and toss gently to combine.
8. Serve warm or at room temperature, topped with crumbled feta cheese and chopped fresh parsley.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in fiber, aiding digestion and promoting satiety.
• Rich in antioxidants from the grilled vegetables, supporting overall health.

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