Grilled Vegan Hawaiian Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3
Grill Veggies
  • 1 (large) head Bok Choy (cut in half)
  • 1 Vidalia Onion (cut into 3 lengthwise)
  • 1 Bell Pepper (cut in half and remove the seeds and stem)
  • ½ fresh Pineapple
  • ¼ cup Soy Sauce (I use gluten free Tamari)
  • 2 tablespoons Rice Wine Vinegar
  • ¼ teaspoon Dried Ground Ginger
  • 2 teaspoons Sesame Oil
  • Chili Garlic Paste (optional, to taste)
  • ¾ cup Quinoa
  • 1 cup Water
  1. Preheat the grill
  2. Start the quinoa in a pot (bring to a boil, turn the heat to low with a lid, let cook about 10-15 mins)
  3. Add the veggies to the grill
  4. Grill until they get grill marks and begin to soften (about 5 minutes on each side)
  5. Remove the veggies from the grill and chop them (carefully, they are hot.. you may want to let them cool a little first)
  6. In a large bowl whisk the dressing ingredients
  7. Add the veggies and quinoa (when its cooked)
  8. Give it a good toss and serve!
Recipe by Girl Makes Food at