Grilled zucchini and corn quinoa salad – loaded with sweet, grilled summer veggies, healthy quinoa and crunchy toasted pepitas, and bursting with fresh, citrus and mint flavors – so bright, delicious and filling.
I’ve been using my bbq more than ever this summer, grilling everything from meat to veggies, and even pizza (that last attempt was not quite successful…). It’s become my modus operandi these days, as I think in terms of quick and easy meals, no-stress meals, without too much prep work. It could be the heat too – the last couple of weeks we’ve enjoyed such a great, hot weather (I might be the only one loving it), especially at night when you can sit outside forever and the chill never comes to chase you back home. I love this heat, but it’s also made me a lazy cook, I have to admit. No heavy meals, and spending minimum time in the kitchen which pretty much means lots of salads for me personally.
This salad I made last week, and enjoyed for a few days, screams summer – it’s loaded with grilled zucchini, corn and onions, and bursts with sweet and citrus flavors, and fresh mint aroma. I love how the roasting intensifies the sweetness of the onions and corn, which complement each other, and the slight charred flavors they get from the grill. The freshness of the lemon and mint cuts through, and brightens the overall flavors. And for substance I added cooked quinoa, and salty, crunchy, toasted pepitas. It’s not only quite delicious, but filling and satisfying too. It keeps well in the fridge, and I just freshen it up with more lemon juice, and mint the next day.
Prep work is not that much either – you can throw all veggies on the bbq, and just keep in mind that they require different cooking times. Depending on how you cut your squash, you may end up cooking it less or more. The corn takes the longest but if you don’t care much for the roasted flavor, you can take it out sooner. Experiment with the amount of mint, lemon and garlic – I’ve given loose amounts, as it’s mostly an idea.
So, pour yourself a glass of chilled white wine, and barbecue away..!
Grilled zucchini and corn quinoa salad - loaded with sweet, grilled summer veggies, healthy quinoa and crunchy toasted pepitas, and bursting with fresh, citrus and mint flavors - so bright, delicious and filling.
Course:
Salad, Side dish / Vegetarian
Servings: 3-4
Calories: 321kcal
Author: Viktoria
Ingredients
2red onions
2-3zucchini
2earscorn
1/2cupquinoa
1/4cuptoasted pepitas
2lemons, juiced
2Tbsolive oil
1garlic clove, pressed
a handful of fresh mint leaves, chopped
Instructions
Rinse the quinoa, and place in a saucepan with 1 cup of water and a few pinches of salt. Bring to a boil, reduce heat, and cover, cooking for 15-20 minutes, until the quinoa is tender, and has absorbed the liquid.
Cut the onions cross-wise into thick slices. Cut the zucchini length-wise into thin strips. Remove the husks from the corn, and cover each in aluminum foil.
Preheat your bbq to medium-high. Brush the veggies with olive oil, and salt liberally. Place on the hot grill, and cook, turning them often, until the zucchini are soft, and the onions have become slightly charred (10-15 min). Continue cooking the corn for another 15-20 minutes, turning it occasionally for even cooking.
Let the corn cool a bit, and cut off the kernels. You should get about 1-2 cups. Separate the onion rings. Mix all veggies with the cooked quinoa.
Mix the juice of the lemons, with the olive oil, and pressed garlic. Pour the dressing over the quinoa, and grilled veggies. Top with the fresh mint, and toasted pepitas.
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