Quinoa Salad with Grilled Vegetables and Sesame Seed Dressing

Elevate your salad game with this vibrant and nutritious Quinoa Salad featuring a medley of grilled vegetables and a zesty sesame seed dressing. Packed with protein-rich quinoa, charred veggies, and a flavorful dressing, this dish is a celebration of freshness and flavor. Each bite offers a symphony of textures, from the fluffy quinoa to the crispy grilled vegetables, all tossed in a tangy dressing that’s both refreshing and satisfying. Whether you’re looking for a light lunch, a hearty side dish, or a colorful addition to your summer BBQ spread, this salad is sure to impress with its burst of colors and flavors that will leave you feeling nourished and satisfied.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 bell peppers (red, yellow, or orange), sliced
• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 red onion, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup sesame seeds
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 2 tablespoons chopped fresh cilantro or parsley, for garnish

Directions

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Preheat your grill or grill pan over medium-high heat.
3. In a large bowl, toss the sliced bell peppers, zucchini, yellow squash, and red onion with olive oil, salt, and pepper until evenly coated.
4. Grill the vegetables in batches until they are tender and slightly charred, about 3-4 minutes per side. Remove from the grill and set aside.
5. In a small dry skillet, toast the sesame seeds over medium heat until golden and fragrant, about 2-3 minutes. Remove from heat and let them cool.
6. In a small bowl, whisk together the soy sauce or tamari, rice vinegar, maple syrup or agave nectar, minced garlic, and grated ginger to make the dressing.
7. In a large mixing bowl, combine the cooked quinoa, grilled vegetables, and toasted sesame seeds. Pour the dressing over the salad and toss gently to coat.
8. Garnish the salad with chopped cilantro or parsley before serving.