Grilled Vegetable and Quinoa Salad

This vibrant and flavorful grilled vegetable and quinoa salad is a perfect addition to your summer fare. Enhanced with Fresh Press Farms High Oleic Sunflower Oil, it offers a light and healthy touch. The combination of grilled vegetables, nutty quinoa, and tangy dressing creates a delightful medley of flavors and textures. Enjoy this enticing salad as a refreshing and nutritious side dish or as a satisfying main course. Here's to a joyful summer!


  • 1 cup quinoa
  • 2 cups water
  • 2 zucchinis, sliced lengthwise
  • 2 bell peppers (red and/or yellow), quartered and seeded
  • 1 red onion, sliced into rounds
  • 1 pint cherry tomatoes
  • 2 tbsp Fresh Press Farms High Oleic Sunflower Oil
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)

For the Dressing:

  • 1/4 cup Fresh Press Farms High Oleic Sunflower Oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp honey (optional)
  • Salt and black pepper, to taste


  • Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
  • Preheat the grill to medium-high heat.
  • In a large bowl, toss the zucchini slices, bell pepper quarters, red onion rounds, and cherry tomatoes with Fresh Press Farms High Oleic Sunflower Oil. Season with salt and black pepper.
  • Grill the vegetables until they are lightly charred and tender, about 4-6 minutes per side for the zucchini and bell peppers, and 2-3 minutes per side for the red onion rounds and cherry tomatoes. Remove from the grill and let them cool slightly.
  • Cut the grilled zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes.
  • In a large mixing bowl, combine the cooked quinoa and grilled vegetables.
  • In a separate small bowl, whisk together the Fresh Press Farms High Oleic Sunflower Oil, lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and black pepper until well combined.
  • Pour the dressing over the quinoa and grilled vegetables. Toss gently to coat everything with the dressing.
  • Garnish with fresh parsley or basil.
  • Chill the salad in the refrigerator for at least 30 minutes before serving.