Summer Quinoa Salad
Note for cook: vegetables can be raw (if more of a “bite” is desired) or grilled
Servings: 6
Ingredients
- 1 to 2 tablespoons extra virgin olive oil + another light drizzle
- 2 cloves garlic minced
- 1 small eggplant diced
- 1 medium sized zucchini diced
- ½ red bell pepper diced
- ½ orange bell pepper diced
- ½ yellow bell pepper diced
- 1 cup cauliflower florets diced
- 1 cup red grape tomatoes or cherry tomatoes halved lengthwise
- 2 to 2 ½ cups cooked quinoa I used tri-colored quinoa
- 1 teaspoon fresh lemon juice
- 1 tablespoon red wine vinegar
- salt and pepper
- handful fresh basil leaves roughly chopped
- ¼ cup fresh parsley diced
Instructions
- Heat the olive oil in a large sauté pan over medium high heat. Add the garlic and sauté for just a minute. Add in the eggplant, zucchini, bell peppers, cauliflower and tomatoes and sauté for about 3 to 4 minutes. Alternatively, if grilling the vegetables: chop the grilled vegetables and then add into the pan.
- Add in the cooked quinoa and lightly drizzle with 1 to 2 teaspoons of olive oil. Add the lemon juice, red wine vinegar, salt and pepper and gently stir everything together. Add in the basil and parsley and toss together for just a minute or two. Serve with entwine's Pinot Grigio and enjoy!