Argentine-Style Grilled Vegetable and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A vibrant grilled vegetable salad tossed with fluffy quinoa and a tangy chimichurri dressing, perfect as a light Latin American-inspired meal. This latin american-inspired vegetarian ready in about 35 minutes pairs quinoa, water, red bell pepper, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium zucchini, sliced lengthwise 1/4 inch thick
• 1 red bell pepper, quartered
• 1 small red onion, sliced into rings
• 4 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 2 garlic cloves, minced

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: Preheat grill or grill pan to medium-high heat. Toss 1 sliced zucchini, 1 quartered red bell pepper, and 1 sliced red onion with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Grill vegetables for 3-4 minutes per side until tender and slightly charred. Remove and chop into bite-sized pieces.
4. Step 4: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1/3 cup chopped fresh parsley, 1 tbsp chopped fresh oregano, 1/4 tsp red pepper flakes, and 1/2 tsp salt to make chimichurri dressing.
5. Step 5: In a large bowl, combine cooked quinoa, grilled vegetables, and chimichurri dressing. Toss gently to coat. Adjust seasoning with salt and pepper as needed. Serve warm or at room temperature.