Ingredients
For the Salad
- 1 cup (170 g) uncooked quinoa, rinsed under cold water
- 2 cups (480 ml) water or low-sodium vegetable broth
- 1 medium zucchini, cut into ½-inch (1 cm) slices
- 1 red bell pepper, cut into 1-inch (2.5 cm) strips
- 1 yellow bell pepper, cut into 1-inch (2.5 cm) strips
- 1 pint (300 g) cherry tomatoes, left whole
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
For the Dressing
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
- 1 garlic clove, finely minced
- Salt and pepper, to taste
For Finishing Touches
- ½ cup (75 g) crumbled feta cheese
- 2 tablespoons chopped fresh parsley or basil
- Optional: a handful of pitted Kalamata olives, halved
Instructions
Begin by heating the rinsed quinoa in a medium saucepan over medium heat, stirring constantly for about 2 minutes to release its nutty scent. Pour in the water (or broth) and add a pinch of salt, then bring the mixture to a gentle boil. Lower the heat, cover the pan, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from the heat, keep it covered, and let it rest for 5 minutes. Finally, fluff the quinoa with a fork and transfer it to a large bowl to cool slightly.
Heat a grill or grill pan over medium-high. Toss the zucchini and bell pepper slices with half of the olive oil and sprinkle with half of the salt and pepper. Arrange them on the hot grill and cook until they’re tender and show crisp grill marks—about 3 minutes per side for zucchini and 4–5 minutes per side for peppers. In a grill basket or on skewers, blister the cherry tomatoes for 2–3 minutes, turning gently. Transfer all the vegetables to a cutting board, let them rest briefly, then cut into bite-sized pieces if you like.
Combine the remaining olive oil, lemon juice, lemon zest, oregano, and minced garlic in a small bowl and whisk until smooth. Season to taste with salt and pepper. For an extra-smooth dressing, simply add everything to a jar, seal it, and shake well.
Add the grilled vegetables to the bowl with the quinoa. Pour the dressing over the mixture and toss gently until every grain and slice is lightly coated. Allow the salad to sit at room temperature for 10 minutes, giving the flavors time to meld.
Just before serving, sprinkle the crumbled feta cheese and chopped herbs over the top. If using, scatter the halved Kalamata olives for a briny contrast. Give one final gentle toss and transfer the salad to a serving platter or individual bowls.