Grilled Vegetable and Quinoa Salad with Citrus Vinaigrette

This salad is fresh, clean and super easy to make–it’s just grilled vegetables, quinoa and a simple vinaigrette. I absolutely love grilling fresh veggies in the summer! They develop this amazing caramelization that brings out their natural sweetness, so you don’t have to add anything to them other than a little olive oil and salt to make them delicious. That’s probably why the dressing for this salad is so simple–just lemon juice, Dijon mustard and olive oil. Add some basil and mint for more fresh flavor, some slivered almonds for a crunch and BAM! Simple, healthy, delicious salad.

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This salad would be a perfect accompaniment to anything cooked on the grill. With all the protein from the quinoa and the almonds, you could even eat this as a tasty vegetarian, even vegan, entreé.

Grilled Vegetable and Quinoa Salad with Citrus Vinaigrette

From: The Chew, Clinton Kelly
Serves 8 to 10

2 zucchini, cut into spears
2 red bell peppers, cut in wide slices
4 scallions
Olive oil
Kosher salt and freshly ground black pepper
1 pint cherry or grape tomatoes
Juice of 1 Lemon
2 tsp Dijon mustard
1 c. quinoa, cooked according to package directions
¼ c. fresh basil, torn
2 Tbsp fresh mint, torn
¼ c. sliced almonds

  1. Preheat a grill or grill pan to medium-high heat. Toss the zucchini, red peppers and scallions with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, until lightly charred but still al dente.
  2. Toss the tomatoes in a bowl with olive oil and season with salt and pepper. Put the tomatoes in a foil packet and place the packet on the grill. Cook for 5-10 minutes, until the tomatoes have lightly charred and broken down.
  3. While the vegetables are cooking combine the lemon juice, Dijon, salt and pepper in a small bowl. Slowly stream in ¼ c. olive oil while whisking to emulsify.
  4. Remove the vegetables from the grill and allow to cool slightly. Chop all the vegetables into bite-sized pieces and halve the tomatoes. Combine the vegetables, tomatoes and their juices, and the cooked quinoa in a serving bowl. Toss with the vinaigrette and then fold in the herbs and almonds. Serve either warm or at room temperature.
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