Grilled Vegetable Quinoa Salad

I love Quinoa, it is a great substitute for it’s less nutritious cousin, rice, but finding a way that Scott likes to eat it has been a bit of a challenge.  This recipe did not get me any closer, but it’s one that would be great to make on a Sunday and have all week for lunch at work.


1 cup Quinoa
1 each sweet red pepper and sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2 inch thick strips
12 asparagus spears, trimmed
1/4 cup goat cheese, crumbled
1/4 cup toasted pumpkin seeds
3 tbsp chopped cilantro

3 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp honey
1/2 tsp ground cumin
1/4 tsp pepper


Soak quinoa in cold water for 3 minutes; drain in sieve.  In saucepan, bring 1.5 cups salted water to boil; stir in quinoa and return to boil.  Reduce heat to low; cover and simmer until no liquid remains, 12 – 15 minutes.  Remove from heat and fluff with fork; cover and let stand for 5 minutes.  Spread on small tray and let cool for 5 minutes.

Meanwhile, whisk together oil, balsamic, honey, cumin and pepper. Set aside.

In a large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4-6 minutes for asparagus, 10-12 minutes for rest of vegetables. Cut into large chunks and return to bowl.  Add remaining dressing, quinoa, half of goat cheese, the pumpkin seeds and cilantro; stir until combined. Return to tray, sprinkle with remaining goat cheese and serve.

Makes 4 – 6 servings.

Adapted from Canadian Living – June 2011


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