Healthy Grilled Vegetable Quinoa Salad with Basil Balsamic Vinaigrette: Your Go-To Gluten-Free Meal
Discover the perfect blend of health and flavor with our Grilled Vegetable Quinoa Salad, elegantly dressed with a vibrant Basil Balsamic Vinaigrette. This exquisite dish isn’t just a meal; it’s a celebration of seasonal goodness, offering a wholesome, gluten-free, and easily adaptable vegan option for any lunch or dinner. Picture a symphony of perfectly grilled, tender vegetables, sweet sun-ripened tomatoes, creamy cannellini beans, and a delightful sprinkle of crumbled Feta cheese (or a vegan alternative) piled high on a fresh bed of peppery baby arugula. It’s designed to nourish your body and delight your palate, making healthy eating both easy and incredibly delicious.
For those who frequently explore my recipe collection, especially the salad section, you might have noticed a recurring theme: my profound love for quinoa salads. There’s a good reason for this adoration! From the zesty Greek Quinoa Salad, which holds a truly special place in my culinary heart, to the autumnal favorite, the Roasted Butternut Squash Quinoa Salad—a seasonal must-make that consistently receives rave reviews—my passion for these grain bowls knows no bounds. Each variation brings a unique flavor profile and a fresh perspective to healthy eating.
What truly elevates quinoa salads, beyond their undeniably delicious taste, is their remarkable versatility. They adapt beautifully to whatever fresh, seasonal ingredients you have on hand, making them ideal for creative cooking and minimizing food waste. Moreover, the simple fact that they are incredibly easy to prepare and can be made ahead of time makes them an absolute game-changer. Imagine packaging your salad for a healthy, grab-and-go lunch option that’s ready when you are, providing both convenience and outstanding nutrition. This makes them perfect for busy weekdays, picnics, or any occasion where you need a wholesome meal without the fuss.
In today’s digital age, the internet community harbors a deep affection for food presented beautifully, especially in jars. This Grilled Vegetable Quinoa Salad is perfectly suited for such a charming presentation. Envision packing this vibrant, layered salad into a rustic mason jar. When lunchtime rolls around, you can effortlessly pull it out of your lunch box, becoming the envy of your co-workers. Not only will you enjoy a remarkably fresh and nutritious meal, but you’ll also be showcasing your Pinterest-worthy meal prep skills. It’s a simple way to add a touch of gourmet elegance to your everyday routine, making healthy eating look as good as it tastes.
Unpacking the Healthy Elements of This Grilled Vegetable Quinoa Salad
This salad is more than just a feast for the eyes and taste buds; it’s a powerhouse of nutrition designed to fuel your body and nourish your soul. Each ingredient has been carefully selected not only for its flavor but also for its significant health benefits. Let’s take a closer look at what makes this salad an exceptional choice for a balanced diet:
- Fiber-Rich Quinoa: This ancient grain is trending for all the right reasons. Quinoa stands out as one of my favorite gluten-free whole grains, renowned for its impressive nutritional profile. Just one cup of cooked quinoa delivers approximately 8 grams of complete protein, meaning it contains all nine essential amino acids necessary for human health—a rare find in plant-based foods. Beyond protein and fiber, quinoa is packed with vital minerals such as magnesium, phosphorus, manganese, zinc, and iron, along with essential B vitamins like thiamine and folate. It supports digestive health, helps stabilize blood sugar levels, and provides sustained energy, making it an excellent foundation for any healthy meal.
- Arugula – The Peppery Green Powerhouse: Adding a delicate crunch and a distinct peppery bite, arugula is far more than just a leafy green. It’s a nutritional superstar, boasting high amounts of folic acid, powerful antioxidants, and carotenoids. Arugula is also rich in vitamin K, which is crucial for bone health and blood clotting, and vitamin C, an essential immune booster. Furthermore, the presence of phytochemicals in arugula is beneficial for preventing various diseases, including certain types of cancer. This makes it one incredibly powerful leafy green that truly elevates the health quotient of this salad.
- Cannellini Beans – A Protein and Fiber Punch: These creamy white beans are an exceptional addition, contributing a significant punch of dietary fiber and a healthy dose of plant-based protein. Cannellini beans are also a plentiful source of B vitamins, including folate, which is essential for cell function and growth. They provide important minerals like iron, potassium, and zinc, all vital for various bodily functions, from energy production to immune support. Their creamy texture also adds a wonderful contrast to the grilled vegetables and fluffy quinoa, making the salad more satisfying and well-rounded.
- Grilled Vegetables – A Spectrum of Vitamins and Minerals: The star of this dish, a medley of grilled seasonal vegetables, offers a vibrant array of colors, textures, and flavors, along with a healthy dose of key vitamins and minerals. Grilling vegetables enhances their natural sweetness and gives them a delightful smoky char. Depending on your selection, you could be incorporating vitamins A and C, potassium, fiber, and various antioxidants. From zucchini and bell peppers to asparagus and mushrooms, each vegetable brings its unique nutritional benefits and contributes to the overall deliciousness and healthfulness of the salad.
Needless to say, this Grilled Vegetable Quinoa Salad is incredibly beneficial for both the body and the soul. It’s a meal that truly makes you feel good from the inside out, offering a delicious way to enjoy a nutrient-dense diet.
While I personally love to finish this salad with a generous sprinkle of crumbled Feta cheese, which adds a salty, tangy creaminess that complements the other flavors beautifully, you have plenty of options for customization. Fresh mozzarella pearls or crumbled blue cheese are also fantastic choices if you’re looking to explore different flavor profiles. For those adhering to a vegan diet or seeking a dairy-free option, simply omit the cheese altogether, or replace it with a plant-based feta alternative for a similar tangy kick. The salad is robust enough in flavor and texture to stand on its own without cheese, ensuring it remains a delightful and healthy meal for everyone.
One of the most appealing aspects of this versatile salad is its adaptability, allowing you to grill up any vegetable options that you prefer or happen to have on hand. In fact, it’s an excellent dish for a “fridge clear-out.” Almost any vegetable that’s nearing its end—be it zucchini, bell peppers, eggplant, asparagus, or mushrooms—can be chopped, grilled to perfection, and tossed into the cooked quinoa mixture. This not only helps reduce food waste but also encourages creativity in the kitchen, allowing you to discover new flavor combinations with each preparation. Problem solved, deliciousness created!
Beyond the core recipe, feel free to experiment with additions like toasted nuts for extra crunch, sun-dried tomatoes for an intense burst of flavor, or a sprinkle of fresh herbs like parsley or mint to further enhance the freshness. This salad truly invites personalization, ensuring that every batch can be a unique culinary adventure tailored to your tastes and what’s available in your pantry.
Grilled Veggie Quinoa Salad with Basil Balsamic Vinaigrette
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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
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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.
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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.
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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.
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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
- I used a combo of zucchini, squash, asparagus, red pepper, and cremini mushrooms
- 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.