Grilled Summer Vegetable Quinoa Salad

Summer is around the corner, and I need more reasons to use my grill pan. Grain salads are a staple in my diet in the summer months, so this fit the bill.

Ingredients

1 medium red onion, cut into 1/2 inch slices
1 small eggplant, unpeeled cut into 1 inch cubes
1 medium bell pepper, seeding and cut into 1 inch squares
1 medium zucchini, cut into half lengthwise, and across into 1/2 inch half moons
1/4 cup of olive oil
Kosher salt and pepper
2 cups of quinoa, cooked according to package
1 tbs of red wine vinegar
1 tbs of lemon juice
1 garlic clove, minced
1 tsp of red pepper flakes
1/4 cup of cilantro

Directions

In a large bow, toss together onion, eggplant, pepper, zucchini and olive oil.
Heat girl ban over medium heat. Cook vegetables one layer at a time, getting each piece slightly charred.
Combine cooked veggies and quinoa in a large bowl.
In a small bowl, mix 2 tbs of olive oil, vinegar, juice, garlic, and red pepper flakes.
Toss dressing in salad.

Changes I Made!
I nixed the cilantro in the dress, and added lime juice to the dressing.

This recipe comes from Cast Iron Nation.

Comments

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