Grilled Squash Quinoa Salad

Grilled Squash Quinoa Salad requires around 30 minutes from start to finish. This recipe makes 8 servings with 308 calories, 7g of protein, and 17g of fat each. For $1.08 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of aged balsamic vinegar, red onion, quinoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as an affordable salad for The Fourth Of July. 12 people found this recipe to be scrumptious and satisfying. It is brought to you by Carries Experimental Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is great. Quinoa with Grilled Summer Squash & Green Beans, Quinoa Squash Salad, and Butternut Squash Quinoa Salad are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring the water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer and cover pot for approximately 20 minutes or until the water has been absorbed. Allow the quinoa to cool slightly and fluff with a fork; then add it to a bowl. While the quinoa is cooking, heat your grill and brown your zucchini, squash and onion. (Use cooking spray if using an indoor grill pan.) Once the vegetables have grill marks and have softened slightly, dice then add to the bowl along with the oil and vinegar. Mix well and refrigerate until ready to serve.

 

Step by step:

1. Bring the water to a boil in a medium saucepan.

2. Add the quinoa, reduce heat to a simmer and cover pot for approximately 20 minutes or until the water has been absorbed. Allow the quinoa to cool slightly and fluff with a fork; then add it to a bowl. While the quinoa is cooking, heat your grill and brown your zucchini, squash and onion. (Use cooking spray if using an indoor grill pan.) Once the vegetables have grill marks and have softened slightly, dice then add to the bowl along with the oil and vinegar.

3. Mix well and refrigerate until ready to serve.

Nutrition Information:

covered percent of daily need