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Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette {Gluten-Free, Vegan Option}

Grilled Veggie Quinoa Salad with Basil Balsamic Vinaigrette

Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings

Ingredients

Salad

  • 2 tablespoons olive oil divided
  • 1 cup uncooked quinoa
  • 2 cups water
  • ½ teaspoon kosher salt plus more for seasoning
  • 4 cups chopped seasonal vegetables*
  • 1 15.4-ounce can cannellini beans, drained and rinsed
  • 1 cup cherry tomatoes halved
  • ¼ cup thinly sliced red onion
  • ½ cup crumbled Feta cheese*
  • 2 cups arugula
  • ½ cup chopped basil

Basil Balsamic Vinaigrette

  • 1 clove garlic roughly chopped
  • ¼ cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey or maple syrup
  • ¼ cup basil leaves
  • ½ cup extra-virgin olive oil
  • Kosher salt and pepper

Instructions

  • Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the quinoa; stir to coat in the olive oil. Cook the quinoa, stirring often, until toasted and nutty, about 3-4 minutes. Add the water and salt to the pot and bring to a boil. Once the water comes to a boil, turn the heat down to low and cover the pot. Continue to cook until the quinoa has absorbed all of the liquid, about 15-25 minutes. Take off the heat and allow the quinoa to rest in the covered pot. Transfer the cooked quinoa to a large bowl and allow it to cool to room temperature.
  • While the quinoa cools, preheat the grill. Add the chopped vegetables to a grill pan. Drizzle with remaining 1 tablespoon of olive oil. Refrain from seasoning with salt and pepper until the end. Place the pan on the grill and cook, stirring often, until the veggies are tender, about 7-10 minutes. Remove from the grill and season with salt and pepper to taste.
  • To make the vinaigrette, add garlic, balsamic vinegar, dijon, and honey or maple syrup to the bowl of a food processor. Pulse until smooth. With the food processor on, slowly stream in the olive oil. Add the basil and pulse until just combined.
  • To assemble the salad, add the quinoa, grilled vegetables, cannellini beans, tomatoes, red onion, and cheese to a large bowl. Toss to combine. Season with salt and pepper to taste. If serving immediately, add the arugula in an even layer to a large platter. Top with the quinoa mixture. Sprinkle with more cheese, if desired, and garnish with chopped basil. Serve with basil balsamic vinaigrette. If you're prepping this salad for lunch, add the arugula to the bottom of an airtight container or mason jar and top with 1 heaping cup of the quinoa mixture. Store in the refrigerator until ready to serve.

Notes

  1. I used a combo of zucchini, squash, asparagus, red pepper, and cremini mushrooms
  2. Crumbled blue cheese or fresh mozzarella are also tasty options. If you want to keep the dish dairy-free and vegan, nix the cheese altogether.