Grilled Vegetable Quinoa Salad

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Quinoa with Grilled Asparagus, red peppers and brussel sprouts.

grilled vegetable quinoa salad

So I’ve been hearing from some friends that I have been slacking on this site. I’m sorry, I’m running out of excuses besides I have little free time AND I literally watched all of Game of Thrones from beginning to present within a span of a couple days. I couldn’t stop, its so suspensful and intriguing. Here is what I made for dinner today. This is a great simple, summer meal, perfect for dinner and then lunch the next day. You will feel satisfied, but not bloated! And since everyone is a on a quinoa craze, I figured I make a new quinoa post. If my avacado was ripe, I would have added avacado too. Enjoy!

I grilled my vegetables because I love grilling and I like charred and smokey flavor, but you could easily roast your chicken and vegetables as well.

  • 1 cup quinoa
  • 2 cups low sodium chicken broth
  • 2 chicken breast
  • 1 bunch of asparagus, thick ends cut off
  • 1 red bell pepper, cut into chunks for grilling
  • handful of brussel sprouts cut in half
  • olive oil
  • salt and pepper
  • garlic powder
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of parsley, roughly chopped
  • shaved parmesan cheese or feta (optional)

Combine quinoa and chicken broth in a small pot and bring to a boil. Once boiling, turn down to a simmer, cover the pot and continue cooking for 10-15 mins. Fluff quinoa with fork.

On a baking sheet, toss all the vegetables in olive oil and salt and pepper. I placed the brussel sprouts in a grill basket. Do the same for the chicken breasts. Grill all the vegetables few minutes on each side, or until charred marks formed. Grill chicken breasts 4 mins each side.

Make a vinaigrette of 3-4 tablespoons of olive oil, 2 tablespoon of lemon juice, 1 tablespoon of dijon mustard, salt and pepper and 2 teaspoons of garlic powder. Whisk all ingredients until well incorporated.

Cut asparagus on a bias into 1 inch pieces. Dice the bell peppers and chicken breasts. Combine vegetables, chicken and parsley with the quinoa and dress with the vinaigrette. Add parmesan or feta cheese if desired.

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