Grilled Zucchini and Lemon Quinoa (Printable Version)

A vibrant Mediterranean bowl with smoky grilled zucchini, lemon quinoa, and fresh herbs.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon salt

→ Vegetables

04 - 2 medium zucchini, sliced lengthwise into ½-inch strips
05 - 1 red bell pepper, seeded and sliced into strips
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach
08 - 2 tablespoons olive oil for grilling

→ Dressing

09 - 1 lemon, zest and juice
10 - 3 tablespoons extra-virgin olive oil
11 - 1 garlic clove, minced
12 - 1 teaspoon honey or maple syrup
13 - ½ teaspoon Dijon mustard
14 - Salt and black pepper to taste

→ Fresh Herbs & Garnish

15 - ¼ cup fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped
17 - ¼ cup crumbled feta cheese (optional)

# How To Make:

01 - Combine quinoa, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Allow to cool before assembling.
02 - Preheat grill or grill pan over medium-high heat. Brush zucchini and red bell pepper strips lightly with olive oil. Grill for 2-3 minutes per side until tender and slightly charred. Let cool, then chop into bite-sized pieces.
03 - Whisk together lemon zest, lemon juice, olive oil, garlic, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Combine cooled quinoa, grilled zucchini and peppers, cherry tomatoes, and spinach in a large bowl. Drizzle with dressing and toss gently to coat evenly.
05 - Fold in parsley and mint. Top with crumbled feta if using. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • The smoky char from grilled vegetables adds depth you cant get from raw veggies
  • It tastes even better after sitting in the fridge for a few hours
  • Everything comes together in under 45 minutes with minimal cleanup
02 -
  • Cooling the quinoa completely before mixing prevents the spinach from wilting too much
  • Dont overcrowd the grill or your vegetables will steam instead of developing that sought-after char
  • The salad tastes best at room temperature, not cold from the fridge
03 -
  • Let the grilled vegetables rest for 5 minutes before chopping, they hold their shape better
  • If the quinoa tastes bitter, give it an extra rinse before cooking
  • The honey or maple syrup is essential for balancing the lemon's acidity

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