Grilled vegetable salad with quinoa can be a great option for vegetarian or vegan guests. On top of that, it’s a nutritious and delicious dish that the whole family will enjoy.
In this article we present the nutritional values of this dish and explain the recipe. Finally, we will give you some more ideas to modify the original recipe to your liking!
Grilled vegetable salad with quinoa
The grilled vegetable salad is a dish that can be adapted to the tastes of the whole family. Just choose the vegetables you like best and that’s it! The best part? You can make an infinite number of changes to never get bored.
For this vegetable salad we chose pumpkin, pepper, beetroot and spinach. Pumpkin stands out for its high contribution of vitamin C (a serving of 200 grams provides 31% of the recommended daily requirement) and low calorie intake.
On the other hand, pepper is a source of vitamin B6, vitamin A, beta-carotene (2,220 μg / 100 g of edible portion) and vitamin C. As a source of fiber, however, we add beetroot, also rich in potassium, a mineral essential for the proper functioning of the nervous system and muscles.
We have also decided to include spinach as a valuable source of potassium and iron. The latter is of non-heme types, meaning it requires vitamin C (found in spinach, pumpkin and pepper) for better absorption.
To increase the nutritional value of this salad, we added quinoa. Q T his pseudocereal has a high protein value and a high content of essential amino acids, such as glutamic acid, aspartic acid, isoleucine, lysine, phenylalanine, tyrosine and valine.
Finally, we complete the salad by dressing it with extra virgin olive oil to ensure the benefits of this liquid gold so appreciated in the Mediterranean diet.
How to make grilled vegetable salad
The grilled vegetable salad is very versatile. Not only can you choose different vegetables from time to time, but you can serve it both hot and cold !
- 200 g of pumpkin
- 150 g of beets
- 100 g of pepper
- 200 g of spinach
- 200 g of quinoa
- Pine nuts (to taste, optional)
- Extra virgin olive oil (to taste)
- Balsamic vinegar (to taste)
- Salt and pepper (to taste)
- Preheat the oven to 200 ºC.
- Remove the skin from the pumpkin, peel the beetroot and clean the spinach and pepper. Remember to carefully remove the white part of the pepper and the seeds to avoid the bitter taste.
- Cut the pumpkin and beetroot into cubes, julienne the pepper and chop the spinach.
- Place the vegetables on a platter and season to taste.
- Season the vegetables with extra virgin olive oil and bake for about 20 minutes. You will need to turn the vegetables halfway through cooking. Before removing them from the oven, check with a toothpick that they are well cooked. If not, leave it in the oven for another 5 minutes.
- Meanwhile, cook the quinoa according to the instructions on the package. Drain it well to prevent it from releasing water into the salad.
- Prepare the dressing : in a bowl mix salt, pepper, balsamic vinegar and olive oil to taste.
- Add the vegetables cooked in the oven with the quinoa and season them.
- You can also add pine nuts to give the salad a crunchy and original touch.
Ideas to vary
- You can change your chosen vegetables. For example, zucchini, asparagus, tomatoes, leeks, fennel or eggplant.
- You can also add green olives or croutons.
- Replace quinoa with pasta or rice.
- Serve the salad with chicken bits for an animal protein version.
- How about making a version of this shrimp salad? Simply delicious!
- Another good idea is to vary the dressing with a mustard vinaigrette. Making it is very simple: mix a tablespoon of mustard with a tablespoon of vinegar and two tablespoons of extra virgin olive oil.
The next time you want to eat something healthy and delicious, remember this grilled vegetable salad with quinoa! It will not disappoint you.