Flavorful Quinoa Base
The foundation of this delightful salad is perfectly cooked quinoa, chosen for its subtle nutty taste and satisfying texture. To prepare it, you'll need
2 3/4 cups (600g) of low-sodium vegetable broth. Bring this broth to a rolling boil in a medium saucepan, then stir in 1 1/2 cups (255g) of uncooked quinoa. Once the quinoa is added, reduce the heat to low, cover the saucepan, and let it simmer gently for approximately 15 minutes until the quinoa is tender and has absorbed all the liquid. After cooking, remove it from the heat and allow it to rest, preparing it to be the canvas for the vibrant vegetables and dressing.
Marinating & Grilling Veggies
This recipe features an array of summer's finest produce, including 3 small (360g) zucchini or yellow squash (or a mix), 1 medium (110g) white onion cut into thick chunks, 1 medium (120g) red bell pepper also cut into substantial pieces, and 2 medium (180g) carrots, quartered lengthwise. These vegetables are first coated in a zesty marinade. The marinade is a delightful blend of 1/3 cup (85g) white balsamic vinegar or white wine vinegar, 2 tablespoons of extra virgin olive oil, 1 minced garlic clove, 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 2 teaspoons of molasses (or honey for a touch of sweetness). The vegetables are tossed in this marinade and allowed to sit for 15 to 30 minutes while the quinoa cooks. Afterwards, the vegetables are drained, with the marinade reserved for later. They are then grilled over a medium-high heat fire (400–425°F) for about 5 to 7 minutes per side, until tender and slightly charred, adding a smoky depth to their natural flavors. Once grilled, they are cooled slightly and chopped into bite-sized pieces.
Assembly and Serving
The final step brings all the delicious components together for a harmonious salad. In a large bowl, combine the fluffy cooked quinoa with the freshly grilled and chopped vegetables. Add 2 tablespoons of chopped fresh basil for a burst of herbaceous freshness. Finally, drizzle the reserved marinade over the mixture. Toss everything gently to ensure the quinoa, vegetables, and basil are evenly coated with the tangy dressing. This Summer Veggie Quinoa Salad is best served at room temperature or chilled, making it an ideal dish for picnics, potlucks, or a light, satisfying meal on its own. For those seeking additional protein, it pairs wonderfully with grilled fish or chicken breast.
