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🥗 Fruity Quinoa Salad with Grilled Vegetables

249 kcal · 30 min · 4 servings

Fruity Quinoa Salad with Grilled Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the quinoa under running water until the water runs clear.
  2. 2. Bring the broth to a boil in a pot.
  3. 3. Add the quinoa to the boiling broth.
  4. 4. Let the quinoa simmer covered on low heat for about 15 minutes.
  5. 5. Remove the pot from the heat and let the quinoa cool down completely.
  6. 6. Wash the lemon under hot water and pat it dry.
  7. 7. Peel fine zest strips from the lemon skin.
  8. 8. Squeeze the juice from the lemon.
  9. 9. Wash the parsley and shake it dry.
  10. 10. Finely chop the parsley, but keep some leaves for decoration.
  11. 11. Mix the cooled quinoa with the chopped parsley and lemon zest.
  12. 12. Season the quinoa mixture with salt, pepper, and a splash of lemon juice.
  13. 13. Wash the bell pepper and cut it in half lengthwise.
  14. 14. Remove the seeds and white pith from the bell pepper halves.
  15. 15. Place the pepper halves skin-side up on a baking sheet lined with baking paper.
  16. 16. Preheat the oven to 240 °C (fan 230 °C or gas: highest setting).
  17. 17. Bake the peppers in the preheated oven for about 10 minutes until the skin turns black.
  18. 18. Remove the peppers from the oven.
  19. 19. Cover the hot pepper halves with a damp kitchen towel.
  20. 20. Let the peppers cool down under the towel.
  21. 21. Peel the charred skin off the peppers.
  22. 22. Cut the pepper flesh into thin strips.
  23. 23. Wash the zucchini and cut it in half lengthwise.
  24. 24. Remove the inside of the zucchini halves.
  25. 25. Cut the zucchini into pieces about 3 cm wide.
  26. 26. Peel the onion and cut it into wedges.
  27. 27. Heat 1 tablespoon of oil in a grill pan.
  28. 28. Fry the zucchini and onions in the pan for 1 to 2 minutes on each side over medium heat.
  29. 29. Remove the vegetables from the pan and let them cool.
  30. 30. Peel the garlic and press it.
  31. 31. Mix the pressed garlic with the remaining oil.
  32. 32. Place the cooled vegetables in a bowl.
  33. 33. Pour the garlic oil over the vegetables.
  34. 34. Toss the vegetables well with the oil.
  35. 35. Season the vegetables with salt and pepper.
  36. 36. Let the seasoned vegetables marinate for about 30 minutes.
  37. 37. Divide the quinoa among 4 glasses.
  38. 38. Arrange the marinated vegetables on top of the quinoa.
  39. 39. Garnish the salad with the reserved parsley leaves.
  40. 40. Serve the salad immediately.

Nutrition per serving