Grilled Vegetable Quinoa Salad with Avocado
This grilled vegetable quinoa salad is delicious. It's full of smokey flavored veggies, a bring citrus dressing and my oh-so-favorite (do I use that word too much?) nutty quinoa.
Servings 2 servings
- for the quinoa salad
- 2 cups cooked quinoa
- 1 small zucchini sliced into rings
- 8 button mushrooms thickly sliced
- 1 pint cherry tomatoes left whole
- 1 avocado pitted and sliced
- Oil for coating
- Salt and pepper to taste
- for the dressing
- 1 tablespoon whole grain mustard
- 1 lemon juiced
- 1 tablespoon champagne vinegar
- 1 tablespoon olive oil optional - I don't think your salad needs it personally
Preheat your gilling surface over medium high heat. Toss the vegetables (minus the avocado) in a mixing bowl with some olive oil, salt and pepper. Season to your liking.
Grill the vegetables until there are visible grill marks on one side, about 2 - 3 minutes, flip them over and grill the other side. If you're using a grill pan, you may have to do this in batches. Remove the veggies from the heat and set aside until all they are all done.
Next, grill the avocado. You can season it with salt and pepper if you like, but I thought it was fine as is. Just place it on the grill and cook as you did the other vegetables.
Prepare the quinoa salad by first whisking together the vinaigrette ingredients. Next, add all the grilled veggies (minus the avocado) and the cooked quinoa into a large mixing bowl and stir until incorporated. Add the dressing and toss to coat.
Spoon the salad into two bowls (or plates) and top with grilled avocado. Sprinkle with a touch more salt and pepper if you want more seasonings.
Calories: 605kcal | Carbohydrates: 68g | Protein: 16g | Fat: 33g | Saturated Fat: 4g | Sodium: 290mg | Potassium: 1906mg | Fiber: 17g | Sugar: 13g | Vitamin A: 1500IU | Vitamin C: 111.9mg | Calcium: 99mg | Iron: 6.1mg