Grilled Squash and Quinoa is a delicious side dish for your cookouts. Serve it as a pilaf, warm fresh off the grill, or chill it to enjoy as a salad later.

Are you looking for an easy side dish for your cookouts this summer? Give this Grilled Summer Squash and Quinoa recipe a try.

Grilling the vegetables adds a delightful smokey flavor, paired with high protein quinoa and a simple vinaigrette and you have a winning combination to pair with your meals. Serve it warm as a pilaf, or chill it to serve as a salad.

This versatile dish is simple, healthy and tasty.

Summer Squash and Quinoa Pilaf or Salad on a plate with shrimp skewers.

I love a dish that can be served hot or cold, like borscht or pizza. The flavor is soothing warm, while letting it cool adds a special texture making it equally delicious.

If you want to serve this chilled like a salad, you can make some or all of it ahead of time. The quinoa can be cooked the night before and stored in the fridge. Or you can throw the vegetables on the grill while you cook another meal on the weekend and save these for this recipe. Or do both and throw it all together at the last minute.

What type of summer squash to use?

The great thing about this recipe is you can use whatever summer squash you happen to have on hand. Which is great when you grow your own and they are all ripe at once.

Some choices:

green or yellow zucchini
patty pan (flying saucer)
globe (eight ball)
crookneck squash
costata romanesco
straight neck

Ingredients for Summer Squash Quinoa Pilaf or Salad

I kept the ingredients simple to let the freshness shine through.

quinoa
summer squash (see suggestions above)
yellow (or white) onion
lemon
lemongrass stalk, or puree
olive oil (or other vegetable oil)
salt and pepper to taste

The amounts below are just a suggestion. Add more or less as you see fit. Mix in different herbs instead of the lemongrass: parsley, basil, tarragon, rosemary, etc.

Farmers Market Week

Head to the Farmers Market, produce stand, your garden, or even your neighborhood grocery store to get some in season summer produce to create some of these fabulous recipes:

Japanese Kani Salad by A Kitchen Hoor's Adventures
Pickled Red Onion Southwestern Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tuscan White Bean Soup with Kale by Art of Natural Living
Roasted Tomato Tarts with Lemon Basil Ricotta by Jolene's Recipe Journal
Potato, Eggplant, Tomato, and Cheddar Gratin by Karen's Kitchen Stories
Vanilla Berry Protein Smoothie by A Little Fish in the Kitchen
Mexican Street Corn/Esquites by Magical Ingredients
Grilled Nectarines with Goat Cheese by Rave About Food
Summer Chicken Stew by A Day in the Life on the Farm

Recipe

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Ingredients

1½ cups uncooked quinoa
2-3 medium zucchini (other summer squash)
1 medium yellow onion
2 tablespoons olive oil
salt and pepper to taste
½ medium lemon
¼ cup olive oil
3-4 inch piece lemongrass (about 1 tablespoon)

Instructions

Rinse quinoa in a fine mesh strainer. In a medium pot bring 3 cups of water to a boil. Add quinoa and reduce heat. Simmer for 15 minutes until water is absorbed and quinoa is soft.
1½ cups uncooked quinoa
While quinoa is cooking, preheat a gas grill. Cut squash into rounds or wedges about 1 inch thick. Cut onion into 8 wedges, keeping the root intact.
2-3 medium zucchini, 1 medium yellow onion
Place zucchini and onion into a bowl, toss with olive oil, salt and pepper to completely coat.
2 tablespoons olive oil, salt and pepper to taste
Grill the vegetables for a few minutes a side until cooked to your desired level of doneness. Onions may need a bit more time. Chop into small pieces.
If using whole lemongrass stalk, add lemon juice, olive oil and lemongrass stalk to a blender or food processor. Puree until lemongrass is pureed into the vinaigrette.
If using lemongrass paste, whisk together with oil and lemon juice.
½ medium lemon, ¼ cup olive oil, 3-4 inch piece lemongrass
Combine cooked quinoa, chopped cooked vegetables and dressing in a bowl. Serve immediately as a pilaf or chill and serve as a salad.