Grilled Summer Squash

Grilled Summer Squash and Quinoa – Source Of Fiber

This Grilled Summer Squash and Quinoa can be served as a hot side dish like pilaf or cold-like tabbouleh. Use any summer squash you have, i.e., zucchini, pattypan, cousa, etc. Grilling them and the onions before mixing them into the quinoa gives them a natural caramelized sweetness.

All of the summer squashes are an excellent source of fiber, and most vitamins and minerals particularly vitamin A and magnesium. The yellow varieties are particularly rich in carotenoids which are useful for eye and skin health. And I think they are just plain delicious and this Grilled Summer Squash recipe takes advantage of that.

Grilled Summer Squash and Quinoa Ingredients

  • 1/2 cup uncooked quinoa
  • 1 pound summer squash (zucchini, pattypan, cousa, etc.)
  • 1 white or yellow onion
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 lemon
  • 1 5-6″ piece of lemongrass (optional)
  • 3 tablespoons olive oil
  • 3-4 tablespoons chopped chives (or other fresh herbs)
  • salt and pepper to taste


  1. Heat grill to medium-high heat.
  2. Prepare quinoa according to package directions.
  3. Trim ends off of the squash and cut it into 2-3 inch pieces.
  4. Keep part of the root end of the onion intact and cut into wedges.
  5. Place squash and onion in a bowl and coat with 1 tablespoon olive oil and a little salt and pepper. Spread out in a single layer on a vegetable grilling pan.
  6. Grill vegetables until slightly softened and showing grill marks, about 3-5 minutes aside.
  7. In a blender add the juice of the lemon and lemongrass pieces and pulverize the lemongrass.
  8. Rough-chop the squash and onions into bite-sized pieces (discard the root end of the onion). Combine in a large bowl with the cooked quinoa. Add chives, lemon juice, and olive oil. Add salt and pepper to taste.
  9. Serve warm as a pilaf, or let chill for at least an hour to serve as a salad.

Always use organic fruits and vegetables in your recipes.

Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester.  If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.

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About Audrey Humaciu

Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.

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