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.


by www.apronandsneakers.com