Wednesday, June 1, 2011

Grilled Summer Vegetable Quinoa Salad - Lemon Vinaigrette

Warm-weather zucchini, bell pepper and spring onions spark up quinoa in this chill summer salad. Serves 6.


Ingredients

3/4 cup quinoa
1-1/2 cups H2O
2 tbsp EVOO
2 medium zucchini
1/2 red bell pepper
4 small spring onions
1/3 cup lemon vinaigrette
Salt & pepper to taste

Preparation

1. Cook quinoa according to package directions: 2 parts water to 1 part quinoa. Bring to boil. Let simmer 15 - 20 minutes until all the water is absorbed and the grain is translucent. Set aside to cool.

2. Slice zucchini, pepper and onions into 3/8 inch slabs. Mist lightly on both sides with olive oil. Grill over medium-hot coals 3 to 5 minutes on each side. Set aside to cool.

3. Chop cool vegetables into bite-sized chunks.

4. Toss vegetables with quinoa and with salad dressing.

5. Season to taste.

6. Chill 30 minutes up to 4 hours.

This salad lends itself to many variations depending on vegetables in season. In winter, you can roast vegetables in the oven. Just remember that each vegetable cooks at a different rate. Zucchini quickly turns to mush. Onions not so much. So grill in batches by themselves and test with a fork for done-ness.

Chef's notes: Cooking quinoa is easy; however, it is prudent for people prone to allergies to rinse it well before cooking. This washes off saponin, a natural coating which protects the seed from pests. Some experts advise to store quinoa in a glass container in the refrigerator because of its high oil content.

~Adapted from Grilled Summer Vegetables and Bulgar Salad on Fete and Feast. Thanks Natayana.
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