May 5, 2011
I made this last weekend for a few friends. It’s simple, delicious, healthy, and edible for those who have various food allergies. I always intend to share more recipes on here, but I was particularly inspired to share this one by my wonderful trainer, Kyle Golden at Workit Training.
Grilled Quinoa Salad
- 1 bunch asparagus (I used the purple haze from WF Market)
- 2 large zuchinni, quartered lengthwise
- 1 large red bell pepper, quartered lengthwise
- 1 medium yellow onion, cut in half crosswise
- handful of yellow sunburst cherry tomatoes, cut in half
- 2 C. dry quinoa
- 4 C. vegetable broth
I used my double-burner Le Creuset cast iron griddle, but you could easily grill on your outdoor grill.
Brush vegetable, except tomatoes, with fresh lemon juice, salt, and pepper. Brush grill with olive oil. Grill vegetable, except tomatoes, for roughly 10 minutes or until tender, turning once. Cook quinoa in vegetable broth according to directions. I usually let it come to a rolling boil, cover, turn heat to low, and simmer for 15 minutes or until liquid has evaporated. Chop grilled vegetable into bite size pieces. Toss vegetables, tomatoes, and quinoa in a large bowl. Top with more fresh lemon juice, salt, pepper, and fresh herbs. Garnish with goat cheese if you like!