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Southwest Grilled Quinoa Salad

Today on the blog I’m sharing 3 healthy grilled summer recipes made with fresh, simple and colourful ingredients that are perfect for busy weeknights or weekend entertaining.
Author: Nikole Goncalves


  • 2 cups cooked fluffy quinoa
  • 1/2 can of cooked black beans
  • 50 g of Tre Stelle Paneer Cheese crumbled
  • 1-2 cobs of corn
  • 1-2 sweet bell peppers
  • 1 medium zucchini sliced into 1/4 inch vertical strips
  • Optional: Fresh chopped parsley
  • Marinade
  • 1/4 cup olive oil
  • 1/2 tsp cumin
  • 1/2 tsp chipotle chili
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • Dressing
  • 1 lime juiced
  • 2 tbsp olive oil
  • pinch of sea salt and pepper


  • Pre-heat BBQ or grill to medium heat.
  • In a small bowl add in marinade ingredients and whisk well to combine. Brush on marinade onto corn and zucchini strips.
  • Place corn, zucchini and bell peppers onto to pre-heated BBQ, close cover and grill for 3-4 minutes flipping or turning in between.
  • Once veggies are done grilling remove from heat and allow to cool slightly. For the corn remove the kernals by holding it vertically on a cutting board and run a sharp knife close to the cob downwards to easily remove the kernels. For the peppers remove the skin and seeds and dice.
  • To assemble, in a large bowl add cooked quinoa, beans, grilled veggies, paneer cheese and toss well.
  • Lastly, drizzle with lime juice, olive oil, sea salt and pepper and toss once more.
  • Enjoy right away or refrigerate for 2-4 hours for a chilled version.