West Seattle Style Grilled Vegetable and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and hearty grilled vegetable salad tossed with fluffy quinoa and a zesty lemon vinaigrette, perfect for a healthy community park picnic. This mediterranean-inspired mediterranean (vegetarian) ready in about 35 minutes pairs rinsed quinoa, water, divided olive oil 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, 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 large red bell pepper cut into strips, and 1 medium red onion cut into rings with 2 tbsp olive oil, 1/2 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 large bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Add the cooked quinoa, grilled vegetables, and 1/4 cup chopped fresh parsley to the bowl with dressing. Toss gently to combine.
  6. Step 6: If using, sprinkle 1/2 cup crumbled feta cheese over the salad before serving for a creamy finish.

Frequently asked questions

How long does West Seattle Style Grilled Vegetable and Quinoa Salad take to make?

Total time is about 35 minutes (15 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 West Seattle Style 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 rinsed quinoa from drying out.

Can I substitute ingredients in West Seattle Style 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 West Seattle Style 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 West Seattle Style 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.

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