Grilled Vegetable and Quinoa Salad with Honey, Lime and Mixed Herb Vinaigrette Recipe

Grilled Vegetable and Quinoa Salad with Honey, Lime and Mixed Herb Vinaigrette

Take a great plant-based protein like quinoa, add grilled seasonal vegetables and a fresh herb vinaigrette, and you’ve got a deliciously healthy dish the whole family will love. Feel free to add whatever vegetables the season throws your way and herbs you're growing in your garden. Enjoy!

Total Time10 Minutes
Yield
8 servings
DifficultySimple

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

For the Salad::
4 cups 650 g cooked quinoa, cooled
2 350 g red bell peppers, stemmed, seeded
1 250 g red onion, peeled, quartered
2 375 g zucchini, ends trimmed, cut in half lengthwise
2 cups 175 g cauliflower, cut into florets
For the Vinaigrette::
½ cup 120 ml apple cider vinegar
½ cup 120 ml cold water
2 Tablespoons 30 ml Dijon mustard [or whole grain mustard]
2 lime, zested and peeled
3 Tablespoons 45 ml honey
8 dried apricots
4 fresh mint leaves
2 fresh basil leaves
1 Tablespoon fresh chives

For the Salad::
4 cups 650 g cooked quinoa, cooled
2 350 g red bell peppers, stemmed, seeded
1 250 g red onion, peeled, quartered
2 375 g zucchini, ends trimmed, cut in half lengthwise
2 cups 175 g cauliflower, cut into florets
For the Vinaigrette::
½ cup 120 ml apple cider vinegar
½ cup 120 ml cold water
2 Tablespoons 30 ml Dijon mustard [or whole grain mustard]
2 lime, zested and peeled
3 Tablespoons 45 ml honey
8 dried apricots
4 fresh mint leaves
2 fresh basil leaves
1 Tablespoon fresh chives

1. For the Dressing:Place all ingredients into the Vitamix container in the order listed and secure the blade base.
2. Run the Dip and Spread Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
3. For the Salad:Preheat grill to medium-high.Lightly oil and season vegetables. Grill until vegetables are tender. Set aside to cool. Once cooled, cut vegetables into large chunks, about 1-inch pieces.
4. In a large bowl, toss vegetables, chilled quinoa, and 1 1/2 cups of vinaigrette to combine.

1. For the Dressing:Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Run the Dip and Spread Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
3. For the Salad:Preheat grill to medium-high.Lightly oil and season vegetables. Grill until vegetables are tender. Set aside to cool. Once cooled, cut vegetables into large chunks, about 1-inch pieces.
4. In a large bowl, toss vegetables, chilled quinoa, and 1 1/2 cups of vinaigrette to combine.