Quinoa Salad with Grilled Zucchini and Habanero Oil

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 10 servings
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Kosher salt

1 1/2 cups quinoa, rinsed

3 large zucchini, sliced 1/2 inch thick

3 large red onions, sliced 3/4 inch thick

1/4 cup extra-virgin olive oil, plus more for drizzling

Freshly ground pepper

1 bunch fresh basil (about 1 1/2 cups leaves)

1/2 cup fresh lemon juice (from about 3 lemons)

1/4 cup habanero oil (or other chile oil)


  1. Bring a medium pot of heavily salted water to a boil. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.
  2. Meanwhile, preheat a grill to medium high. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side. Let cool, then chop and transfer to a large bowl.
  3. Add the quinoa and basil leaves to the bowl and toss to combine. Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper. Drizzle over the quinoa salad just before serving.
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