Moroccan Lemon Herb Quinoa Salad with Grilled Vegetables (Gluten-Free)

Allergens

None, if using vegetable broth instead of water and omitting the red onion for a sulfur allergy

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 medium bell peppers (assorted colors)
• 1 large zucchini
• 1 small red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tablespoons lemon zest
• 1/3 cup freshly squeezed lemon juice (about 3 lemons)
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer, then add it to a medium saucepan with 2 cups of water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer until the quinoa is cooked through and has absorbed all the liquid, about 15 minutes. Remove from heat, fluff with a fork, and let cool.
2. While the quinoa cooks, preheat a grill or grill pan over medium high heat. Slice the bell peppers into 1 inch strips, the zucchini into 1/4 inch thick rounds, and the red onion into thin wedges. Place the vegetables on a sheet tray, drizzle with olive oil, and season with salt and pepper. Grill until tender and slightly charred, about 8 minutes for the peppers and zucchini, and 5 minutes for the red onion.
3. In a large mixing bowl, combine the cooked quinoa, grilled vegetables, parsley, cilantro, mint, lemon zest, lemon juice, olive oil, salt, and pepper. Toss until evenly coated.
4. Taste and adjust seasoning if necessary, then serve immediately or chill in the refrigerator for at least 1 hour to allow flavors to meld.

Chef’s Insight

This dish is perfect for meal prepping, as the flavors continue to meld and develop over time, making it even more delicious the next day.

Notes

Feel free to add protein, such as grilled chicken or chickpeas, for a more substantial meal.