Vegetable Quinoa Salad
Ingredients
The salad
-
4
cups
cooked quinoa
-
1
medium
red bell pepper, seeded and cut into thin strips
-
1
medium
red onion, sliced ¼ inch thick
-
1
medium
zucchini, sliced lengthwise into thin slices
-
1
cup
cherry tomatoes, quartered
-
¼
cup
fresh basil, thinly sliced
-
¼
cup
fresh chives, chopped
The dressing
-
3
tablespoons
red wine vinegar
-
⅓
cup
extra virgin olive oil
-
2
teaspoons
minced garlic
-
¼
teaspoon
crushed red pepper
-
½
teaspoon
sea salt
Instructions
- Heat an indoor grill pan over medium-high heat and brush vegetables with olive oil, then sprinkle with salt and pepper.
- Grill the vegetables until tender, flipping once, then remove from heat and cut into ½ inch pieces.
- In a blender, combine red wine vinegar, olive oil, minced garlic, crushed red pepper, and sea salt to make the dressing and process until smooth.
- In a large bowl, stir together the grilled vegetables and cooked quinoa.
- Toss the vegetable and quinoa mixture with the dressing, then add the quartered cherry tomatoes.
- Sprinkle with fresh basil and chives before serving.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
15g
Total carbohydrates
32g
Total protein
7g
Sodium
212mg
Cholesterol
0mg
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