Carver County Regional Trail Grilled Vegetable and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining smoky grilled seasonal vegetables with nutty quinoa, inspired by the scenic Carver County Regional Trail. This mediterranean-inspired vegetarian ready in about 40 minutes pairs quinoa, water, small, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Toss 1 sliced zucchini, 1 diced red bell pepper, and 1 cut red onion with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Grill vegetables for 6-8 minutes, turning occasionally until tender and slightly charred.
  3. Step 3: In a large bowl, combine the cooked quinoa and grilled vegetables. Drizzle with 1 tbsp olive oil and 2 tbsp fresh lemon juice, stirring gently to combine.
  4. Step 4: Fold in 1/4 cup chopped fresh basil and 1/2 cup crumbled feta cheese if using. Adjust seasoning with additional salt and pepper to taste. Serve warm or chilled as a hearty, healthy salad.

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Frequently asked questions

How long does Carver County Regional Trail Grilled Vegetable and Quinoa Salad take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Carver County Regional Trail Grilled Vegetable and Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Carver County Regional Trail Grilled Vegetable and Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Carver County Regional Trail Grilled Vegetable and Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Carver County Regional Trail Grilled Vegetable and Quinoa Salad?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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