This refreshing quinoa salad can be served warm or cold. Serve with canned sodium-reduced legumes such as chickpeas or red kidney beans (drained and rinsed of course!).
- 250 mL (1 cup) quinoa, rinsed well
- 440 mL (1 ¾ cups) sodium-reduced vegetable broth
- 1 clove garlic, minced
- 5 mL (1 tsp) chopped fresh thyme or 2 mL (½ tsp) dried thyme leaves
- 2 red, yellow or green bell peppers, seeded and quartered
- 1 carrot, peeled and sliced lengthwise
- 1 zucchini, sliced lengthwise
- 10 mL (2 tsp) vegetable oil
- 2 mL (½ tsp) grated lemon rind
- 1 mL (¼ tsp) ground pepper
- 60 mL (¼ cup) chopped fresh basil
- 30 mL (2 tbsp) cider or white wine vinegar
- 15 mL (1 tbsp) lemon juice (about ½ lemon)
- In a non-stick skillet set over medium heat, toast quinoa, stirring frequently for about 5 minutes or until starting to pop. Pour in vegetable broth, garlic and thyme, stir and bring to a boil. Once boiling, reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed; set aside.
- Meanwhile, in a large bowl, toss together peppers, carrot and zucchini with oil, lemon rind and pepper. Place on greased grill over medium-high heat and grill, turning occasionally for about 10 minutes or until golden and tender crisp. Remove to cutting board and chop into bite-size pieces. Return to bowl.
- Fluff quinoa with a fork and put into bowl with grilled vegetables. Stir in basil, vinegar and lemon juice until combined.
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- Store leftover salad in the fridge for up to 2 days. It makes a great lunch that's ready to pack in just minutes.
- Quinoa is a whole grain that can be found in the grains, organic or natural section of your grocery store. Store in the freezer to keep it fresh for a long time.