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- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 zucchini, sliced - 1 bell pepper (red or yellow), diced - 1 small red onion, sliced - 1 cup cherry tomatoes, halved - 1 cup corn kernels (fresh or frozen) - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - Juice of 1 lemon

- Grilled Vegetable and Quinoa Salad

Discover the delightful taste of grilled vegetable and quinoa salad, perfect for a nutritious and satisfying meal. Bursting with fresh veggies, protein-packed quinoa, and a zesty lemon dressing, this salad is both healthy and delicious. Follow our easy step-by-step instructions and tips to customize your salad just the way you like it! Click through to explore the full recipe and get ready to impress at your next meal!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 zucchini, sliced

1 bell pepper (red or yellow), diced

1 small red onion, sliced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

Juice of 1 lemon

Instructions
 

Prepare the Quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing it with a fork.

    Preheat the Grill: While the quinoa is cooking, preheat your grill to medium-high heat.

      Prepare the Vegetables: In a large bowl, combine the sliced zucchini, diced bell pepper, onion, cherry tomatoes, and corn. Drizzle with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.

        Grill the Vegetables: Place the prepared vegetables directly on the grill. Grill for about 5-7 minutes on each side or until they have nice grill marks and are tender. Remove them from the grill and let cool slightly.

          Combine the Salad: In a large mixing bowl, combine the cooked quinoa and grilled vegetables. Add the remaining tablespoon of olive oil, lemon juice, and chopped parsley. Toss everything together gently to combine.

            Add Feta (if using): Sprinkle crumbled feta cheese on top for added creaminess and flavor.

              Serve: Enjoy the salad warm or let it chill in the refrigerator for about 30 minutes for a refreshing cold salad.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4