Grilled Vegetable Quinoa Salad

By The Canadian Living Test Kitchen

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Grilled Vegetable Quinoa Salad
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	258258 cal
pro	9 g9g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	28 g28g carb
fibre	4 g4g fibre
chol	6 mg6mg chol
sodium	343 mg343mg sodium
potassium	476 mg476mg potassium
% RDI:	-
calcium	77 calcium
iron	3131 iron
vit A	1818 vit A
vit C	110110 vit C
folate	3434 folate

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

1 cup quinoa 1 1cup cupquinoa
1 sweet red pepper , quartered1 1sweet red peppersweet red peppers, quartered
1 sweet yellow pepper , quartered1 1sweet yellow peppersweet yellow peppers, quartered
1 zucchini , cut lengthwise in 1/2-inch thick strips1 1zucchinizucchinis, cut lengthwise in 1/2-inch thick strips
12 asparagus spears , trimmed12 12asparagus spearasparagus spears, trimmed
1/2 cup Light feta cheese , crumbled1/2 1/2cup cupLight feta cheese, crumbled
1/4 cup toasted pumpkin seeds 1/4 1/4cup cuptoasted pumpkin seedpumpkin seeds
3 tbsp chopped fresh cilantro 3 3tbsp tbspchopped fresh cilantro
Chipotle Vinaigrette:
3 tbsp olive oil 3 3tbsp tbspolive oil
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1 canned chipotle pepper in adobo sauce , minced1 1canned chipotle pepper in adobo sauce, minced
2 tsp liquid honey 2 2tsp tspliquid honey
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.

Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes.

Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside.

In 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 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl.

Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately.

Source : Canadian Living Magazine: June 2011