favorite
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rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 200 g quinoa (I like to use mixed colours)
  • 3 tbsps mixed chopped herbs (such as parsley, basil, mint, coriander, dill)
  • 2 tbsps pumpkin seeds
  • 2 tbsps sunflower seeds
  • 1 small-medium butternut squash, peeled and cut into 1cm thick slices
  • 1 red onion, peeled and cut into wedges
  • 200 g Tenderstem broccoli
  • 1 bunch asparagus, spears sliced in half lengthways if particularly thick
  • 1 bunch spring onions, trimmed
  • 1 large avocado, peeled, stoned and cut into thick slices
  • olive oil
  • 1 small handful chopped parsley
Grapefruit Dressing
  • ½ grapefruit, rated zest and juice
  • 2 tsps honey
  • 1 tsp wholegrain mustard
  • 80 ml extra virgin olive oil
  • sea salt
  • freshly ground black pepper
Charred Vegetable and Quinoa Salad Charred Vegetable and Quinoa Salad

Charred Vegetable and Quinoa Salad

with Grapefruit Dressing

Whether the sun is shining or not, this super healthy salad will certainly bring some colour to your kitchen.

It's a perfectly balanced meal, with the quinoa providing a good dose of protein which will fill you up for ages and all of those veggies - nutrients galore!

If you fancy though it's a brilliant salad to serve as part of a sharing feast - perhaps with some roasted meat, fish or even baked halloumi.


  1. Put the quinoa in a medium saucepan and cover with 500ml cold water. Bring to the boil and cook at a rolling boil for 2 minutes. Cover with a lid and cook on low for 10 minutes. Remove from the heat, keeping the lid on, and sit for 5 minutes. Run a fork through to separate the grains and leave to cool.
  2. Toss the cooled quinoa with the chopped herbs and season with salt and pepper. Spoon onto a large serving platter or bowl.
  3. To make the dressing, put all of the ingredients in a small clean jar and shake well until combined.
  4.  Heat a small frying pan over a medium heat and add the seeds. Toss around for a minute or so until they are golden and toasted. Set aside.
  5. Heat a griddle pan or the grill or your barbecue until piping hot.
  6. Coat all of the prepared vegetables in a little olive oil. Working in batches cook the veg directly on the grill, turning occasionally until they are showing golden char lines are becoming tender. The times will vary on the veg, for example the butternut squash will take around 8 minutes and the spring onions around 2 minutes. If you feel they are getting too charred and not cooking then move to the sides of the grill, or reduce the temperature.
  7. When all of the vegetables are cooked, arrange on top of the quinoa. Scatter over the seeds and chopped parsley, and finish by generously drizzling with the grapefruit dressing.

Charred Vegetable and Quinoa Salad

with Grapefruit Dressing

Whether the sun is shining or not, this super healthy salad will certainly bring some colour to your kitchen.

It's a perfectly balanced meal, with the quinoa providing a good dose of protein which will fill you up for ages and all of those veggies - nutrients galore!

If you fancy though it's a brilliant salad to serve as part of a sharing feast - perhaps with some roasted meat, fish or even baked halloumi.

favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 200 g quinoa (I like to use mixed colours)
  • 3 tbsps mixed chopped herbs (such as parsley, basil, mint, coriander, dill)
  • 2 tbsps pumpkin seeds
  • 2 tbsps sunflower seeds
  • 1 small-medium butternut squash, peeled and cut into 1cm thick slices
  • 1 red onion, peeled and cut into wedges
  • 200 g Tenderstem broccoli
  • 1 bunch asparagus, spears sliced in half lengthways if particularly thick
  • 1 bunch spring onions, trimmed
  • 1 large avocado, peeled, stoned and cut into thick slices
  • olive oil
  • 1 small handful chopped parsley
Grapefruit Dressing
  • ½ grapefruit, rated zest and juice
  • 2 tsps honey
  • 1 tsp wholegrain mustard
  • 80 ml extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  1. Put the quinoa in a medium saucepan and cover with 500ml cold water. Bring to the boil and cook at a rolling boil for 2 minutes. Cover with a lid and cook on low for 10 minutes. Remove from the heat, keeping the lid on, and sit for 5 minutes. Run a fork through to separate the grains and leave to cool.
  2. Toss the cooled quinoa with the chopped herbs and season with salt and pepper. Spoon onto a large serving platter or bowl.
  3. To make the dressing, put all of the ingredients in a small clean jar and shake well until combined.
  4.  Heat a small frying pan over a medium heat and add the seeds. Toss around for a minute or so until they are golden and toasted. Set aside.
  5. Heat a griddle pan or the grill or your barbecue until piping hot.
  6. Coat all of the prepared vegetables in a little olive oil. Working in batches cook the veg directly on the grill, turning occasionally until they are showing golden char lines are becoming tender. The times will vary on the veg, for example the butternut squash will take around 8 minutes and the spring onions around 2 minutes. If you feel they are getting too charred and not cooking then move to the sides of the grill, or reduce the temperature.
  7. When all of the vegetables are cooked, arrange on top of the quinoa. Scatter over the seeds and chopped parsley, and finish by generously drizzling with the grapefruit dressing.