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- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 zucchini, sliced into half-moons - 1 red bell pepper, cut into strips - 1 yellow bell pepper, cut into strips - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup fresh spinach or arugula - Juice of 1 lemon - Fresh herbs (parsley or basil) for garnish

- Grilled Vegetable and Quinoa Salad

Discover the vibrant flavors of our Grilled Vegetable and Quinoa Salad, a fresh and zesty dish perfect for any occasion! This colorful salad combines nutritious ingredients like grilled veggies and protein-packed quinoa, making it a delicious choice for a summer picnic or light dinner. Easy to prepare and customize, it's a must-try recipe for healthy eating. Click through for the full recipe and start creating this tasty dish today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 zucchini, sliced into half-moons

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup fresh spinach or arugula

Juice of 1 lemon

Fresh herbs (parsley or basil) for garnish

Instructions
 

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low. Cover and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

    Prep Vegetables: While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to coat.

      Grill Vegetables: Preheat your grill or grill pan over medium-high heat. Add the coated vegetables and grill for about 5-7 minutes per side, or until they are tender and have nice grill marks. Remove them from the grill and let cool slightly.

        Mix Salad: In a large mixing bowl, combine the cooked quinoa and grilled vegetables. Add the fresh spinach or arugula, and drizzle with the remaining tablespoon of olive oil and lemon juice. Toss everything together gently to combine.

          Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Garnish with chopped fresh herbs.

            - Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

              - Presentation Tips: Serve the salad in a large, shallow bowl allowing the vibrant colors of the grilled vegetables to shine through. Consider adding a sprinkle of feta cheese or a handful of nuts for extra texture if desired.