Easy Summer Salad With Quinoa and Grilled Veggies
A vibrant, plant-based salad combining protein-rich quinoa, smoky grilled vegetables, and a zesty honey-tahini dressing. Ready in 30 minutes, it’s a refreshing, no-cook meal perfect for summer.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 servings 1x
- Category: breakfast
- Method: Grilling
- Diet: Vegetarian
Ingredients
1 cup cooked quinoa
1.5 cups cherry tomatoes, halved
1/4 red onion, sliced
1 zucchini, sliced
1 eggplant, cubed
1 bell pepper, sliced
1/2 cup crumbled feta cheese (optional, omit for vegan)
1 can chickpeas, drained and rinsed
1/4 cup honey-tahini dressing
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp za’atar (or sumac for substitution)
1 tbsp olive oil
Salt and pepper to taste
Instructions
Thread red onion, zucchini, bell pepper, and eggplant onto skewers. Brush with olive oil and season with salt, pepper, and za’atar. Grill for 8-10 minutes at 400°F (200°C), rotating for even char.
In a bowl, combine cooled quinoa, 1 cup cherry tomatoes, 1/4 cup chickpeas, and half the dressing. Stir to mix.
Toss grilled vegetables with the remaining salad base. Top with crumbled feta (if using), remaining cherry tomatoes, and fresh herbs. Garnish with a drizzle of additional dressing and za’atar.
Notes
Use pre-rinsed quinoa packets to save time. Swap feta with nutritional yeast or pan-toasted chickpeas for vegan.
Cherry tomatoes can be replaced with diced bell peppers or grapefruit.
Dressing substitution: Omit olive oil and add 1 tsp mustard for a lighter binding agent.
Grill veggies on stovetop if outdoor cooking is unavailable. Store leftovers in an airtight container for 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg