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Grilled Vegetable Quinoa Salad

Grilled Vegetable Quinoa Salad

This Grilled Vegetable Quinoa Salad with grilled eggplant, zucchini and bell pepper is a quick, easy  and super tasty meal. It will take you no longer than 15 minutes to have a bowl of this salad ready. I love making salads with quinoa. It’s a quick and easy ingredient to use. When cooked for only a short amount of time (around ten minutes), it still has a bit of crunch to it. When the quinoa still has a bite to it, it makes a great salad ingredient. Quinoa is very healthy too. It contains essential amino-acids such as lysine and isoleucine making it a complete protein source in its own right. Quinoa is also a perfect food to include on a gluten-free diet. It’s technically not a grain but a pseudo-grain as it does not belong the same plant family as wheat, oats and barley. A bowl of this Grilled Vegetable Quinoa Salad is just what you need after a day at work. It also makes a great side-dish. I love eating left-overs as lunch the next day.


  • 1 1/2 cup of quinoa
  • 2 tomatoes, chopped
  • 1 red bell pepper,  deseeded and sliced
  • 1 zucchini, sliced
  • 1 eggplant, sliced
  • 1 clove of garlic, crushed
  • ½ lemon, juice
  • 2 tbsp of parsley
  • 2 tbsp of extra virgin olive oil
  • freshly ground black pepper and sea salt


  • Rinse quinoa well using a fine sieve. Cook for 8-10 minutes and allow to cool. You want to the quinoa to still have a bite (al dente). When cooled down add lemon juice and olive oil and season with pepper and salt.
  • For the grilled vegetables heat a grill pan to high heat. Brush the zucchini, bell pepper and eggplant on both sides with olive oil and season with salt and pepper. Grill for about 1 minute per side (until slightly charred).
  • In a large salad bowl mix all ingredients together and enjoy your Grilled Vegetable Quinoa Salad!

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About chantal

I am Chantal Soeters, a certified yoga teacher and Health Coach. I am passionate about helping YOU live a happier and healthier life. You can find me here online or teaching yoga classes in and around Amsterdam, blending green juices and smoothies in my kitchen, whipping up raw desserts and cooking up my crazy and wild food experiments.

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