Regional-Inspired Grilled Vegetable and Quinoa Salad
A vibrant quinoa salad featuring grilled seasonal vegetables and a tangy lemon vinaigrette for a fresh, localized flavor. This mediterranean-inspired salads (vegetarian) ready in about 30 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 280 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 pieces red bell pepper
- 1 small, cut into wedges red onion
- 3 tbsp divided olive oil
- 1 tsp divided salt
- 1/2 tsp divided black pepper
- 3 tbsp fresh lemon juice
- 1 tsp honey
- 1/4 cup chopped fresh basil
- 1/2 cup crumbled feta cheese
Instructions
- Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 2: Preheat grill or grill pan to medium-high heat. Toss 1 sliced zucchini, 1 chopped red bell pepper, and 1 small red onion wedges with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Grill vegetables for 3-4 minutes per side until tender and grill marks appear. Remove and let cool slightly.
- Step 4: In a large bowl, whisk together 1 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp honey, remaining 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 5: Chop grilled vegetables into bite-sized pieces and add to the bowl along with the cooked quinoa, 1/4 cup chopped fresh basil, and 1/2 cup crumbled feta cheese. Toss gently to combine and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional-Inspired Grilled Vegetable and Quinoa Salad take to make?
Total time is about 30 minutes (15 min prep + 15 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 Regional-Inspired 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 Regional-Inspired 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 Regional-Inspired 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.
Is Regional-Inspired Grilled Vegetable and Quinoa Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
