Grilled Vegetable Quinoa Pilaf

Grilled Vegetable Quinoa Pilaf
Grilled Vegetable Quinoa Pilaf vanillaechoes/Getty Images
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
479 Calories
27g Fat
53g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 479
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 25%
Cholesterol 11mg 4%
Sodium 221mg 10%
Total Carbohydrate 53g 19%
Dietary Fiber 9g 31%
Protein 12g
Calcium 110mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A healthy recipe for any time of the year. This quinoa pilaf can be served as a side dish to grilled meats and seafood, or served as the main course. The grilled squash and beets add a fantastic caramelized flavor to the dish. Omit or reduce feta cheese portion to suit your tastes.


  • 2 cups
  • 1 acorn squash (seeded and cut into 1 1/4 inch thick slices)
  • 1 large beetroot (stems removed and washed)
  • 1/3 cup feta cheese (crumbled)
  • 1/4 cup olive oil
  • 1/4 cup walnuts (chopped and toasted, or toasted pine nuts)
  • 2 tablespoons flat leaf parsley
  • Salt (to taste)
  • For the Dressing:
  • 1/4 cup orange juice (fresh squeezed)
  • 1 tablespoon olive oil
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Fill a large pot of water halfway with water. Bring to a boil and add squash slices. Parboil squash for 5-6 minutes.  Remove from water, place onto a baking sheet and pat dry. Cut beetroot into 1/2 inch slices. Place onto a separate baking sheet. Brush squash and beet slices with olive oil on both sides. Season squash with salt.

  3. Preheat grill for medium-high heat. Oil grill grates and place vegetables onto the grill. Cook squash and beets 3-5 minutes per side or until tender and caramelized. Be careful turning them on the grill and also watch for flare-ups with the beets. They contain high sugar content and can burn if left too long. Once vegetables are cooked remove from grill.

  4. Combine dressing ingredients in a small bowl. Place the cooked quinoa in a large serving dish, sprinkle with a little salt. Add parsley and combine. Arrange grilled vegetables on top and drizzle with dressing. Top with crumbled feta cheese and toasted walnuts. Serve immediately.