MapQuest-Inspired Grilled Vegetable and Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A colorful grilled vegetable and quinoa salad that guides your taste buds through fresh, smoky, and zesty layers. This mediterranean-inspired salads (mediterranean) ready in about 35 minutes pairs quinoa, water, small, cut into wedges red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 270 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, sliced into 1/4-inch rounds zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup quinoa thoroughly and add to a medium saucepan with 2 cups water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy; fluff with a fork and set aside.
2. Step 2: Preheat grill or grill pan over medium-high heat, about 5 minutes.
3. Step 3: Toss 1 sliced medium zucchini, 1 large red bell pepper cut into 1-inch strips, and 1 small red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Grill the vegetables for 3-4 minutes per side until char marks appear and vegetables are tender but still firm, then chop into bite-sized pieces.
5. Step 5: In a large bowl, combine the cooked quinoa, grilled vegetables, 2 tbsp chopped fresh basil, 2 tbsp lemon juice, and 1 tbsp olive oil; toss gently and serve warm or at room temperature.