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Grilled Vegetable & Quinoa Salad

Grilled Vegetable & Quinoa Salad

By: Lee Holmes

This is a nutritious and easy-to-make dish that’s perfect for outdoor adventures. You can prepare some of the components ahead of time and assemble the salad at your campsite.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 cup uncooked quinoa
  • Salt & pepper, to taste
  • 2 cups water or vegetable broth
  • Salt & pepper, to taste
  • 2 zucchinis, sliced into rounds
  • 1 red capsicum, cut into strips
  • 1 yellow capsicum, cut into strips
  • 1 red onion, sliced into rings
  • 2 tbsp olive oil
  • Salt & pepper, to taste
  • 1 tsp dried herbs (such as thyme, oregano, rosemary)
  • 3 tbsp olive oil
  • 1 clove garlic, minced

Method


  • Place quinoa in a pot on a camping stove with water or vegetable broth and a pinch of salt and pepper.
  • Bring to a boil, then reduce the heat, cover and simmer for about 15-20 mins or until the quinoa is cooked and the liquid is absorbed.
  • Remove from heat and let it cool.
  • While the quinoa is cooking, heat your campfi re grill or camp stove.
  • In a large bowl, toss the zucchini, capsicum and red onion with olive oil, salt, pepper and dried herbs.
  • Grill the vegetables until tender, about 5-7 mins on each side.
  • Make the dressing (or make it earlier and bring it along with you): in a small jar, whisk together olive oil, apple-cider vinegar, minced garlic, salt and pepper. Set aside.
  • In a large bowl, combine the cooked quinoa and grilled vegetables.
  • Drizzle the dressing over the salad and toss everything together until well combined.
  • Serve and enjoy your healthy camping meal.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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