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Summer Quinoa Salad

Note for cook: vegetables can be raw (if more of a “bite” is desired) or grilled
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side dish or main
Servings: 6
Author: Hip Foodie Mom


  • 1 to 2 tablespoons extra virgin olive oil + another light drizzle
  • 2 cloves garlic minced
  • 1 small eggplant diced
  • 1 medium sized zucchini diced
  • ½ red bell pepper diced
  • ½ orange bell pepper diced
  • ½ yellow bell pepper diced
  • 1 cup cauliflower florets diced
  • 1 cup red grape tomatoes or cherry tomatoes halved lengthwise
  • 2 to 2 ½ cups cooked quinoa I used tri-colored quinoa
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • salt and pepper
  • handful fresh basil leaves roughly chopped
  • ¼ cup fresh parsley diced


  • Heat the olive oil in a large sauté pan over medium high heat. Add the garlic and sauté for just a minute. Add in the eggplant, zucchini, bell peppers, cauliflower and tomatoes and sauté for about 3 to 4 minutes. Alternatively, if grilling the vegetables: chop the grilled vegetables and then add into the pan.
  • Add in the cooked quinoa and lightly drizzle with 1 to 2 teaspoons of olive oil. Add the lemon juice, red wine vinegar, salt and pepper and gently stir everything together. Add in the basil and parsley and toss together for just a minute or two. Serve with entwine's Pinot Grigio and enjoy!