Grilled Vegetable Quinoa Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup quinoa, cooked according to package instructions
1 each sweet red pepper and sweet yellow pepper, quartered
1 zucchini cut lengthwise in 1/2” thick strips
12 asparagus spears, trimmed
1/2 cup feta cheese, crumbled
1/4 cup toasted pumpkin seeds
Chipotle vinaigrette:
4 tbsp olive oil
3 tbsp red wine vinegar
1/2 chipotle pepper in adobo sauce (from a can), seeds removed and finely minced *warning spicy but delicious
3 tsp liquid honey
1 tsp cumin
1/2 each salt and pepper
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Directions: |
Directions:1. Cook quinoa according to directions, remove from heat, fluff with fork and let stand for 5 minutes. Spread onto cookie sheet to cool for 10 minutes.
2. Meanwhile, whisk together all the vinaigrette ingredients. Set aside.
3. In large bowl, toss together red and yellow peppers, asparagus, zucchini and 3 tbsp of the vinaigrette until evenly coated.
4. Grill vegetables or oven bake until slightly charred and tender (asparagus will take less time)
5. Transfer to cutting board, cut into large chunks and return to bowl
6. Add remaining dressing, quinoa, feta, and pumpkin seeds. Stir until incorporated and serve. |
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Makes an excellent vegetarian meal, side dish, or packed lunch. Delicious warm or cold. Keeps well for a couple of days.
See image for canned chipotle pepper reference. *if you’re curious just how spicy these are, touch one with your knife and taste it. But don’t be scared. This is what gives the recipe the delicious smokey flavour. If you like heat, add more! There is some onion and a little juice. I usually add a little of that for more smoke flavour.
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