Quinoa Salad with Grilled Vegetables
Quinoa the superfood boasts a powerpack of vitamins and minerals.
1 cup dry quinoa
2 cups water
1/4 cup grilled zucchini, diced
1/4 cup bottled grilled peppers, diced
1/4 cup grilled eggplant, diced
1/4 cup peas, blanched
2 tablespoons fresh parsley, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Add the quinoa in a sieve and rinse under the faucet. Over medium heat, in a cooking pot, boil the water and the quinoa. When it boils, simmer on low for about 15 minutes or until the water is completely absorbed. Transfer to a bowl and let it cool down.
While waiting for the quinoa to cook, grill the vegetables in a dry griddle. When they are cooked through, dice them. Over a small pot of boiling water, cook the peas for 3 minutes then transfer them to a bowl of ice water. When they have cooled down, drain.
Toss the cooked quinoa, vegetables, parsley, extra virgin olive oil, balsamic vinegar, salt and pepper.