QUINOA SALAD WITH GRILLED VEGETABLES

By Coo1

Ingredients

• 1 Cup Quinoa (a protein-rich whole grain) uncooked
• (for nice color, use a mix of red, yellow and black quinoa)
• 2 cups vegetable stock or water
• 1 cup grilled vegetables ( see recipe)
• 1 tsp. Grated cotija ( or Parmesan) cheese
• kosher salt and pepper to taste
• Marinade
• 1/4 cup olive oil
• 1/8 tsp. dried basil
• 1/8 tsp. dried oregano
• 1/8 tsp. fresh thyme
• 1/8 tsp. fresh rosemary, chopped
• 1 tsp. chopped garlic
• Grilled Vegetables
• 1 medium zucchini, cut lengthwise
• 1 medium yellow squash, cut lengthwise
• 3 roma tomatoes, cut lengthwise
• 1/4 cup marinade for grilled vegetables (see recipe)
• 1 tbsp. garlic cloves, roasted
• 1 tbsp. shallots roasted

Preparation

Step 1

Vegetables: Combine all marinade ingredients in a large bowl. Cut the zucchini, squash and tomatoes and add to the marinade, mixing to coat thoroughly. Roast the garlic and shallots 8-10 minutes at 350, let cool, then chop coarsely. Grill the squash and tomatoes on the grill or in the broiler, let cool, then cut into 1-inch pieces. Quinoa: Rinse grain in cold water to remove naturally occurring resin: strain. Combine with stock (or water) in pot. Simmer over medium heat for about 20 minutes, or until liquid is absorbed and the grains begin to split. Remove from pot and let cool. To serve: combine quinoa vegetables and cheese in a large bowl. Season with salt and pepper and serve.