Vegan Grilled Vegetable Quinoa

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  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 large zucchini, sliced into 1/2 inch thick pieces
  • 2 large green bell peppers, sliced into 1 inch strips
  • 1 large yellow summer squash, sliced into 1/2 inch thick pieces
  • 4 cups baby spinach
  • 1 Tbsp. freshly squeezed orange juice
  • 1 tsp. fresh orange zest
  • 3 large green onions, thinly sliced
  • 1 Tbsp. canola oil, divided
  • 1/4 cup finely chopped fresh basil
  • 1/4 tsp. crushed red pepper flakes
  • 1 tsp. San-J Tamari Lite


Servings: 4

In a medium saucepan, cook quinoa in water over medium heat on the stovetop: Bring to a boil then reduce to a simmer for 15 minutes or until quinoa absorbs all the water. Remove from heat and fluff with a fork and set aside.

Heat grill to medium-high. Grill zucchini, green peppers and yellow summer squash until tender, approximately 2 minutes per side. Remove vegetables from heat and dice grilled vegetables on a cutting board, then toss warm vegetables with baby spinach in a large bowl. Add orange juice, orange zest, green onions, canola oil, dill, red pepper flakes, cooked quinoa and San-J Tamari Lite. Gently toss to combine.

Serve warm or chilled. Refrigerate until ready to serve.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Tamari Lite 50% Less Sodium Gluten Free Soy Sauce

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