Quinoa Salad With Grilled Zucchini, Feta, And Pobla

Name: Quinoa Salad With Grilled Zucchini, Feta, And Poblanos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup washed quinoa; 2 cups water; 1/4 teaspoon salt; 4 medium zucchini, cut lengthwise into 1/2 inch slices; 2 large poblano peppers, cut into 1/2 inch slices; 3.5 ounces feta, crumbled; 1/2 cup chopped scallions; 1/4 cup chopped cilantro; 3 tablespoons red wine vinegar; 6 tablespoons olive oil, plus more for brushing vegetables; Salt and pepper to taste

Servings: persons

1 cup washed quinoa
2 cups water
1/4 teaspoon salt
4 medium zucchini, cut lengthwise into 1/2 inch slices
2 large poblano peppers, cut into 1/2 inch slices
3.5 ounces feta, crumbled
1/2 cup chopped scallions
1/4 cup chopped cilantro
3 tablespoons red wine vinegar
6 tablespoons olive oil, plus more for brushing vegetables
Salt and pepper to taste

1
In a medium pot, bring water and salt to a boil. Add quinoa, stir, then reduce to a simmer. Cook until water is absorbed, about 15 minutes. Transfer quinoa to a large bowl.
2
Heat a gas grill on medium heat. Lightly brush zucchini and poblanos with olive oil. Sprinkle with salt and pepper. Place vegetables on grill and grill until soft and lightly charred on edges, about four minutes per side.
3
Transfer grilled vegetables to a cutting board and cut into 1/2 inch pieces. Toss with quinoa. Add feta, scallions, and cilantro and stir to combine.
4
In a small bowl, whisk together red wine vinegar and olive oil until emulsified. Pour vinaigrette over quinoa and toss to combine. Season salad with salt and pepper and serve.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup washed quinoa, 2 cups water, 1/4 teaspoon salt, 4 medium zucchini, cut lengthwise into 1/2 inch slices, and more.

Yes, Quinoa Salad With Grilled Zucchini, Feta, And Poblanos Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa Salad With Grilled Zucchini, Feta, And Poblanos Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions