A delicious quinoa salad loaded with grilled vegetables.
Ingredients
2 medium
Zucchini
(chopped into 1/2-inch pieces)
2 medium pepper(s)
Red bell pepper
(chopped into 1/2-inch pieces)
1 onion(s)
Sweet onion
(chopped)
2 medium ear
Sweet yellow corn
2 spray (about 1/3 second)
Olive oil cooking spray
1 cup
Quinoa, uncooked
2 1/2 tbsp
Balsamic vinegar
(for vinaigrette)
2 tbsp
Extra virgin olive oil
(for vinaigrette)
2 from 2 lemons
Lemon juice
(for vinaigrette)
1 tsp
Maple syrup
(for vinaigrette)
1 cup
Basil, fresh
(finely diced, for vinaigrette)
1 whole lemon(s)
Lemon peel (zest)
(for vinaigrette)
1 1/2 tsp
Salt
(for vinaigrette)
Instructions
1. Preheat a grill or grill pan to medium heat. Chop zucchini, peppers, and onions into 1/2 inch pieces.
2. Spray or rub corn with non-stick cooking spray or coconut oil. Lay on the grill and turn over once charred,. Remove from heat and let cool. Slice the kernels off the cob and set aside.
3. Meanwhile, grease a grill basket and add the zucchini, peppers and onion. Place on grill. Toss every few minutes and cook under tender-crisp. Remove from heat and keep warm.
4. While veggies grill, cook the quinoa according to the package. Once cooked, remove from heat and place in a large bowl.
5. For the vinaigrette, combine all the balsamic vinegar, olive oil, lemon juice, maple syrup, basil, lemon zest, and salt into a small bowl and whisk them together.
6. Add the grilled veggies to the bowl, top with the vinaigrette and mix everything together until thoroughly combined.
