Mediterranean-Inspired Grilled Vegetable & Quinoa Salad with Lemon Herb Vinaigrette

Allergens

N/A

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large zucchini, sliced into 1/2
• inch thick rounds
• 1 large red bell pepper, cut into 1
• inch squares
• 1 large yellow bell pepper, cut into 1
• inch squares
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 1/3 cup fresh basil leaves, packed
• 1/3 cup fresh parsley leaves, packed
• 1/4 cup lemon juice, freshly squeezed
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer until the quinoa is cooked and has absorbed all the water, about 15 minutes. Remove from heat, fluff with a fork, and let cool.
2. Preheat a grill or grill pan over medium high heat. Grill the zucchini, bell peppers, and red onion until tender and slightly charred, about 3 4 minutes per side. Remove from heat and let cool.
3. In a large bowl, combine the cooked quinoa, grilled vegetables, cherry tomatoes, and arugula.
4. In a small food processor or blender, combine the basil, parsley, lemon juice, olive oil, garlic, salt, and pepper. Process until smooth and well combined.
5. Pour the vinaigrette over the salad and toss gently to combine. Adjust seasonings as needed. Serve immediately.

Chef’s Insight

To enhance the aroma of this dish, freshly grate lemon zest into the vinaigrette just before serving.

Notes

To create a visually stunning presentation, garnish the salad with fresh herbs and edible flowers.