Carrie’s Experimental Kitchen

Grilled Squash Quinoa Salad


Grilled Squash Quinoa Salad | Carrie's Experimental Kitchen

This Grilled Squash Quinoa Salad is an incredibly light and delicious dish with nutty quinoa, garden fresh squash in a sweet and tangy aged balsamic vinaigrette. I’ve been trying to reduce the amount of processed white flour in my family’s diet and I’m so glad they now like quinoa; which is naturally gluten free. I’ll admit at first they were a little hesitant, but since their original apprehension, I’ve found that they prefer the recipes I create better when made into salads versus eating the quinoa hot, but I like it either way.

In this recipe I actually used some flavored Espresso Balsamic Vinegar and a Tuscan Herb Olive Oil from The Tubby Olive; which I purchased while in Philly about a month ago and the flavors were incredible. Since I know you may not have access to their products, using a good aged balsamic and extra virgin olive oil will work nicely. I like eating quinoa salads for lunch as they’re so light, yet filling, but you can also serve this Grilled Squash Quinoa Salad as a side during your next outdoor gathering. ~Enjoy!

Grilled Squash Quinoa Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 Cups
Author: Carrie's Experimental Kitchen
  • 2 c . Water
  • 1 c . Quinoa rinsed
  • 1 Medium Zucchini rinsed and sliced lengthwise 1/2" thick
  • 1 Medium Yellow Squash rinsed sliced lengthwise 1/2" thick
  • 1 Thick Slice Red Onion
  • 2 tbsp . Extra Virgin Olive Oil
  • 3 tbsp . Aged Balsamic Vinegar
  • Cooking Spray if needed
  1. Bring the water to a boil in a medium saucepan.
  2. Add the quinoa, reduce heat to a simmer and cover pot for approximately 20 minutes or until the water has been absorbed.
  3. Allow the quinoa to cool slightly and fluff with a fork; then add it to a bowl.
  4. While the quinoa is cooking, heat your grill and brown your zucchini, squash and onion. (Use cooking spray if using an indoor grill pan.) Once the vegetables have grill marks and have softened slightly, dice then add to the bowl along with the oil and vinegar. Mix well and refrigerate until ready to serve.
Recipe Notes
Calories 132, Fat 6.5g, Carbs 15.7g, Fiber 1.5g, Sugar .8g, Protein 3g *Nutritional information provided by Calorie Count and may not be 100% accurate.


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  1. Bobbi's Kozy Kitchen
    April 30, 2014 at 2:13 pm - Reply

    I am all about quinoa lately. I just posted a Mexican quinoa 🙂 Pinning this for later!!

  2. Terra
    April 30, 2014 at 5:18 pm - Reply

    Grilled squash, heck ya! Hubby and I would devour this lovely recipe! It looks gorgeous! Hugs, Terra

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