Summer is about barbecues, grilling and enjoying the outdoors. I took the kids to the lake last weekend for the very first time and they had a blast. It was a beautiful day and the lake was very scenic too. Kids had fun swimming in the lake and my daughter didn’t even want to come out of the water.
Today’s recipe is perfect to make for your next barbecue or grilling party. Recipe is from Vegetarian Times magazine. I love grilled vegetables and this salad uses in them in the best possible way. Vegetables can be roasted under the broiler too if you don’t have an outdoor grill.
Quinoa needs no introduction now. It is gluten-free and high in protein and fiber. It is a South American staple which is now being used in prepared pastas, snack foods, and even breakfast cereal. I heard of quinoa shampoo too somewhere 🙂
Quinoa grains are coated in saponin, a coating that protects from predators. So it is very important to rinse the quinoa thoroughly before cooking. Many brands are pre-washed, but it’s best to rinse anyway to make sure.
1cupQuinoa, rinsed and drained (use red quinoa if you have it. I used a combination of white & red)
2Red Bell peppersLarge
2 8ZucchiniLarge , cut top to bottom into planks
4tbspsOlive Oil, divided
2tbspsBasil, finely chopped
1tbsptomatoesSun-dried , finely chopped
1tbspKalamata Olives, chopped
1cloveGarlic, finely minced
3ozGoat cheese. , crumbled (leave out for vegan version)
Cook quinoa until tender and keep ready.
Preheat grill on high, place bell peppers directly on the grate, close lid and cook for 10~12 minutes or until bell peppers are blistered and blackened in most places, turning occasionally.
Transfer bell peppers to bowl, cover and let stand 15~20 minutes. Peel the peppers over colander set in bowl to catch any juices; discard seeds. Cut peppers into 6" long wide strips.
Reduce grill heat to medium. Brush both sides of the zucchini planks with 2tbsp oil and season with salt. Grill zucchini 5~8 minutes, turning once. Transfer to plate and cover loosely.
Combine remaining 2tbsp oil, bell pepper juices, chopped basil, vinegar, sun-dried tomatoes, olives and garlic in small bowl to make dressing.
Stir in 1tbsp dressing into cooked quinoa. Toss arugula with 1tbsp dressing.
Arrange arugula on serving plates. Divide the quinoa and roasted vegetables evenly on top of each serving. Garnish with feta cheese and serve immediately. Drizzle with remaining dressing on each plate and serve immediately.