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Grilled Veggie Quinoa Salad

by Livestrong_Recipes  |  Jun 8, 2015

Grilled Veggie Quinoa Salad
  1. PREP
  2. 10 m
  • COOK
  • 12 m
  • TOTAL
  • 22 m

You can make this salad in advance, chill and take to a picnic.

INGREDIENTS

SERVES 14

  • 2 cups dry quinoa
  • 1/2 cup White Balsamic Vinegar
  • 2 1/2 tsp sea salt
  • 8 cups grilled vegetables
  • 1/2 cup Cilantro
  • 1/4 cup Parsley

DIRECTIONS

1 Add quinoa and 4 cups cold water to large saucepan. Bring to boil over high. Cover, reduce heat to medium-low, and cook for 12 minutes. Remove from heat; let stand covered for 8 minutes. Stir in 1/4 cup of the vinaigrette and 1 1/2 teaspoons of the salt. Chill.
2 When ready to serve, stir warm or cool grilled vegetables (such as zucchini, yellow summer squash, eggplant, and red pepper), remaining 1/4 cup vinaigrette and remaining 1 teaspoon salt into the chilled quinoa. Taste and adjust seasoning.
3 Sprinkle with or stir in mixture of fresh herbs, such as basil, flat-leaf parsley and mint.
4 (Note: If making this recipe for people following a gluten-free or vegan diet, check vinaigrette dressing label to assure it contains no gluten or animal-derived products. Or make a simple version with white balsamic vinegar and extra-virgin olive oil. If making in advance, stir in additional vinaigrette or white balsamic vinegar just before serving.)
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6 Recipe and photo credit: Jackie Newgent, RDN