Healthy Eating
Written by  Sarah Dusseau

Grilled Vegetable Quinoa Salad


2 cups cooked quinoa

3 spears asparagus

1 small zucchini

1 small red pepper

1 T. olive oil

Sea salt and pepper

2 cups organic greens

Manchego cheese

½ cup citrus vinaigrette (see recipe to right)

For vinaigrette:

2 T. Dijon mustard

2 T. champagne vinegar

Zest and juice of 1 orange

1 T. raw honey

¼ t. sea salt

¼ cup extra virgin olive oil


Preheat grill to high temperature. Cook quinoa according to package directions. Meanwhile, trim ends off asparagus, cut pepper into 1" strips and cut zucchini into quarters lengthwise. Toss with olive oil, sea salt and pepper. Once grill is hot, place vegetables on grill and cook until fork tender and marked nicely. Cut veggies into 1" pieces. Place greens in bottom of large bowl. Toss quinoa and cut veggies in citrus vinaigrette and place on top of greens. Using a vegetable peeler, shave large bands of Manchego cheese on top of salad. Serve immediately.

Nutrition Facts (per serving):

Serves 4

Calories 350

Sarah Dusseau owns Fit Food Trainer, N56 W15560 Silver Spring Dr., Unit C, Menomonee Falls. The business offers fresh, nutritious, individually packaged, gourmet-quality to-go meals with intense personal training sessions and extensive group fitness workouts to boost its clients’ metabolism, help them lose weight and send their energy levels soaring. For more information, visit or email Sarah at This email address is being protected from spambots. You need JavaScript enabled to view it.

Photo by Cory Albrechtson.

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