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Grilled Vegetable Quinoa Salad
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The grilled vegetables in this salad conjure the flavors of lovely summer nights.
  • CourseMain Dish, Salad, Side dish
  • CuisineGluten-free, Vegan, Vegetarian
4 servings
4 servings
For grilled vegetables
  • 2 medium red bell peppers, seeded & quartered
  • 2 medium portobello mushroom caps
  • 2 whole lemons, halved
  • 2 Tbsp olive oil
  • 1/2 tsp salt
For completed salad
  • 5 oz bunch arugula
  • 1 cup pecorino cheese, crumbled
  • 1 cup quinoa, cooked
  • 3 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Servings: servings
  1. Heat grill to medium-high heat.
  2. Brush peppers, mushroom caps, and lemons with the 2 Tbsps of oilive oil and sprinkle with 1/2 tsp salt.
  3. Grill mushrooms until tender (approx 15 min.), turning once.
  4. Grill lemons , cut side down, until charred (approx 8 min,)
  5. Grill peppers, until softened (approx 6 min.) turning once.
  6. Combine the arugula, Pecorino cheese, cooked quinoa, 3 Tbsp olive oil and remaining salt and pepper.
  7. Thinly slice peppers, chop mushrooms, and add to the arugula-quinoa mixture. Squeeze juice of lemons over salad and toss well.
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