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5 from 1 vote

Quinoa Salad with Fresh Vegetables

Packed with six superfood ingredients, this salad is the ultimate in flavor and nutrition.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Salad, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Vegetarian
Servings: 4 people
Calories: 237kcal


  • 1 cup dry quinoa
  • 2 cups water
  • 1/4 cup zucchini grilled, diced
  • 1/4 cup peppers bottled - grilled, diced
  • 1/4 cup eggplant grilled, diced
  • 1/4 cup peas blanched
  • 2 tablespoons parsley fresh, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Add the quinoa in a sieve and rinse under the faucet. Over medium heat, in a cooking pot, boil the water and the quinoa. When it boils, simmer on low for about 15 minutes or until the water is completely absorbed. Transfer to a bowl and let it cool down.
  • While waiting for the quinoa to cook, grill the vegetables in a dry griddle. When they are cooked through, dice them. Over a small pot of boiling water, cook the peas for 3 minutes then transfer them to a bowl of ice water. When they have cooled down, drain.
  • Toss the cooked quinoa, vegetables, parsley, extra virgin olive oil, balsamic vinegar, salt and pepper.


Serving: 1cup | Calories: 237kcal | Carbohydrates: 31g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 61mg | Fiber: 4g | Sugar: 2g |
SmartPoints (Freestyle): 7