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