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Grilled Vegetable and Quinoa Salad with Honey, Lime and Mixed Herb Vinaigrette

Take a great plant-based protein like quinoa, add grilled seasonal vegetables and a fresh herb vinaigrette, and you’ve got a deliciously healthy dish the whole family will love. Feel free to add whatever vegetables the season throws your way and herbs you're growing in your garden. Enjoy!
Grilled Vegetable and Quinoa Salad

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Heart Friendly , High Fiber , Keto Friendly , Low Sodium , Mediterranean , Vegetarian

Yield:

8 servings

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

8 servings

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • For the Salad::
  • 4 cups (650 g) cooked quinoa, cooled
  • 2 (350 g) red bell peppers, stemmed, seeded
  • 1 (250 g) red onion, peeled, quartered
  • 2 (375 g) zucchini, ends trimmed, cut in half lengthwise
  • 2 cups (175 g) cauliflower, cut into florets
  • For the Vinaigrette::
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (120 ml) cold water
  • 2 Tablespoons (30 ml) Dijon mustard [or whole grain mustard]
  • 2 lime, zested and peeled
  • 3 Tablespoons (45 ml) honey
  • 8 dried apricots
  • 4 fresh mint leaves
  • 2 fresh basil leaves
  • 1 Tablespoon fresh chives

Directions

  1. For the Dressing:Place all ingredients into the Vitamix container in the order listed and secure the blade base.
  2. Run the Dip and Spread Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
  3. For the Salad:Preheat grill to medium-high.Lightly oil and season vegetables. Grill until vegetables are tender. Set aside to cool. Once cooled, cut vegetables into large chunks, about 1-inch pieces.
  4. In a large bowl, toss vegetables, chilled quinoa, and 1 1/2 cups of vinaigrette to combine. 

Chef's Notes

  • Lavender Seasoning blend works great with this recipe, too.Salads like this, with a large variety of vegetables, grains and greens, are a gold mine of nutrients. Feel free to switch any of the veggies out with what you have on hand, making it your own and helping to reduce food waste.

Ingredients

  • For the Salad::
  • 4 cups (650 g) cooked quinoa, cooled
  • 2 (350 g) red bell peppers, stemmed, seeded
  • 1 (250 g) red onion, peeled, quartered
  • 2 (375 g) zucchini, ends trimmed, cut in half lengthwise
  • 2 cups (175 g) cauliflower, cut into florets
  • For the Vinaigrette::
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (120 ml) cold water
  • 2 Tablespoons (30 ml) Dijon mustard [or whole grain mustard]
  • 2 lime, zested and peeled
  • 3 Tablespoons (45 ml) honey
  • 8 dried apricots
  • 4 fresh mint leaves
  • 2 fresh basil leaves
  • 1 Tablespoon fresh chives

Directions

  1. For the Dressing:Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dip and Spread Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
  3. For the Salad:Preheat grill to medium-high.Lightly oil and season vegetables. Grill until vegetables are tender. Set aside to cool. Once cooled, cut vegetables into large chunks, about 1-inch pieces.
  4. In a large bowl, toss vegetables, chilled quinoa, and 1 1/2 cups of vinaigrette to combine. 

Chef's Notes

  • Lavender Seasoning blend works great with this recipe, too.Salads like this, with a large variety of vegetables, grains and greens, are a gold mine of nutrients. Feel free to switch any of the veggies out with what you have on hand, making it your own and helping to reduce food waste.