Grilled Vegetable and Almond Quinoa Salad

Serves 4


  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 2 cups reduced-salt vegetable stock
  • 1 cup white quinoa, rinsed, drained
  • 400g Jap pumpkin, thinly sliced with skin on
  • 1 large red capsicum, thickly sliced
  • 3 medium zucchini, thinly sliced lengthways
  • 1 cup (150g) canned baby beetroot, drained, cut into quarters
  • 1/3 cup (40g) roasted almonds, chopped
  • 1/3 cup (40g) reduced-fat feta, crumbled
  • 4 cups mixed salad leaves
  • Lemon wedges, to serve


Heat olive oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until soft. Add stock and quinoa, and bring to the boil. Cover pan and simmer for 15-20 minutes, or until liquid has absorbed and quinoa is al dente.

Meanwhile, heat a barbecue hotplate or grill pan over high heat. Spray pumpkin, capsicum and zucchini with olive oil. Grill pumpkin, turning once, for 8-10 minutes or until tender, adding zucchini and capsicum halfway through cooking time. Remove vegetables from heat. Cool, then cut into bite-size pieces.

Fold the grilled vegetables and beetroot into quinoa and sprinkle with almonds and feta. Serve quinoa salad with mixed salad leaves and lemon wedges.

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