Grilled Mediterranean Vegetables and Quinoa Salad

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Nothing beats the smoky and rich flavor of grilling. Vegetables mixed in with protein-abundant quinoa, this dish is sure to be a favorite at your next potluck. Seek out sustainably harvested hearts of palm! 

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Grilled Mediterranean Vegetables and Quinoa Salad

Nothing beats the smoky and rich flavor of grilling. Vegetables mixed in with protein-abundant quinoa, this dish is sure to be a favorite at your next potluck. Seek out sustainably harvested hearts of palm! 
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner
Keyword: grilled, grilling, mediterranean, quinoa, salad, vegan, vegetables, vegetarian
Servings: 6
Author: Healing the Vegan Way

Ingredients

  • 1 cup uncooked quinoa, rinsed and drained well
  • 2 cups water or vegetable stock
  • 3/4 teaspoon sea salt, or to taste
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 red bell pepper, quartered
  • 1 large portobello mushroom, gills removed
  • 1 red bell pepper, quartered
  • 4 hearts of palm
  • 1/2 cup chopped artichoke hearts
  • 3 tablespoons diced kalamata olives
  • 1 garlic clove, pressed or minced
  • 2 tablespoons chiffonaded fresh basil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons thinly sliced green onion
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoons crushed red pepper flakes 

Instructions

  • Preheat a grill. Place the quinoa, 1 3/4 cups of the water and 1/2 teaspoon of the sea salt in a pot over medium-high heat. Bring to a boil. Cover, lower the heat to low, and cook until all liquid is absorbed, about 15 minutes. Remove from heat. Allow to sit for 10 minutes.
  • Meanwhile, place the remaining 1/4 cup water, 2 tablespoons of the lemon juice, the olive oil, if using, oregano, and thyme, the remaining 1/4 teaspoon of salt, and the black pepper in a shallow baking dish and whisk well. Add the portobello, red bell pepper, hearts of palm, and artichoke hearts and coat well.
  • Grill the marinated vegetables until tender and char marks appear, 3 to 5 minutes on each side, depending upon the heat of the grill. Chop into 1/2-inch pieces, and place in a large bowl.
  • Add the cooked quinoa and all the remaining ingredients, including the remaining teaspoon of lemon juice, and gently mix well. Serve warm or cold.
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