As many of you are getting ready for a weekend of BBQ, grilling and summer cooking I wanted to share with you a quick, healthy and savory side dish that I think you might enjoy. I’ve surely been enjoying it recently.

Our summer dinners are really simple and involve grilling to avoid spending time in a hot kitchen. We usually have some sort of grilled vegetable (peppers, zucchini, or fruits: peaches, pineapples etc) paired with a grilled protein and a small starchy side. My recent side has been this simple quinoa salad. My favorite organic tricolor quinoa cooked and tossed with grilled vegetables, olive oil, lemon juice, fresh herbs from my porch garden (yay apartment living!!) and some salt and pepper. So simple and insanely delicious. Serve with a few steak kebabs, chicken or grilled fish and you have yourself a full dinner! We are seriously hooked on this meal 🙂

It’s so light and easy that I think you need to add it to your dinner rotations this summer. Better yet, add it to your menu this weekend as you gather with friends and family!! It will be a great healthy side to go alongside your BBQ items and of course will leave room for this Red, White and Blue layered Flag Cake… just saying 🙂

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Yield: 4

Grilled Vegetable Quinoa Salad

This grilled vegetable quinoa salad is an easy side or light dinner for any summer night.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

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• 1 cup quinoa
• ½ red pepper, cut in squares
• ½ yellow or orange pepper, cut in squares
• ¼ cup whole baby bella mushrooms, halved
• ½ red onion
• 3 tablespoons olive oil
• 1 tablespoons fresh herb, chopped (i used rosemary and thyme)
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Prepare quinoa as directed on package. Or if you bought in bulk: bring two cups of water to boil in a medium saucepan. Add quinoa and mix. Cover and bring to boil. Reduce heat to medium and cook until quinoa absorbs all the liquid. Fluff with a fork when done and remove from heat.
2. Meanwhile, toss the vegetables with a tablespoon of olive oil and fresh herbs. Season with salt if desired. Heat up grill until hot. If you have a grater, place that on top of your grill. I used skewers. Roast veggies until crisp and tender.
3. Once cooked, transfer quinoa to a large bowl. Toss with remaining olive oil, lemon juice and zest, roasted vegetables. Salt and pepper to taste.
4. Serve with steak kebabs and vegetables.

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Before I let you go, I have a great giveaway for you today!! I love using Bob’s Red Mill products and have been enjoying exploring some of their ancient grains (like amaranth, farro and bulgur). I used their tricolor quinoa in this salad for a pop of color!

Today, ONE lucky reader will win a $50 gift card to Bob’s Red Mill.com where you can purchase anything your heart desires. Use the widget below to enter. Good Luck!

*Disclosure: This giveaway is sponsored by Bob’s Red Mill. All opinions are as usual 100% mine.* Some affiliate links included in text above.

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Hi I’m Jessica from Jessiker Bakes! I’m so happy to be guest-blogging on Zainab’s blog and since I met this chick we haven’t stopped chatting whether about food blogs, dessert or our equal obsession with Suits and House of Cards! As you probably know, Zainab’s blog is mainly a dessert blog but she has been integrating the delicious savoury food that she eats also. I thought this Honey & Lime Quinoa Bowl with Spicy BBQ Chickpeas was a great addition because it is an insanely delicious bowl meal that can actually be easily made vegan. It’s also gluten-free and basically, perfect for any lunch or dinner that you’re preparing.

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The post Honey & Lime Quinoa Salad Bowl with Spicy BBQ Chickpeas appeared first on A Classic Twist.