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