Friday, June 15, 2012

Grilled Vegetable Quinoa Salad #Recipe

Grilled Vegetable Quinoa Salad

Makes:  6 servings


I cuip quinoa
1 sweet red pepper, quartered
1 sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2" thick strips
12 asparagus spears, trimmed
1/2 cup Light Feta cheese, crumbled
1/4 cup toasted pumpkin seeds
3 tablespoons chopped fresh cilantro


3 tablespoons olive oil
2 tablespoons red wine vinegar
1 canned chipotle pepper in adobo sauce, minced
2 teaspoons liquid honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper


1.  Soak quinoa in cold water for 3 minutes; drain in sieve.  In saucepan, bring 1 1/2 cups salted water to boil; stir in quinoa and return to boil.  Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.

2.  Remove from heat and fluff with fork; cover and let stand for 5 minutes.  Spread on small tray and let cool for 10 minutes.

Chipotle Vinaigrette:

1.  Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper.  Set aside.

2.  In large bowl, toss together red and yellow peppers, zucchini, asparagus, and 3 tablespoons of the vinaigrette until coated.  Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini.  Cut into large chunks and return to the bowl.

3.  Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until thoroughly mixed.  Sprinkle with remaining feta.  Serve immediately.

Source : Canadian Living Magazine: June 2011

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