Grilled Vegetable and Quinoa Salad
 
 
Author:
Serves: 4
Ingredients
Vinaigrette:
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 1 garlic clove, minced
  • 1 small jalapeno, minced
  • 1 tsp honey or maple syrup
  • ½ cup apple cider vingear
  • juice of half of lemon
  • ½ cup olive oil
  • 1½ tsp salt
  • freshly ground black pepper
Salad:
  • 1 bunch of asparagus, trimmed
  • 2 red peppers, sliced into 8ths lengthwise
  • 1 red onion, into 6ths
  • 3 zucchini, sliced lengthwise into ¼ inch thick rectangles
  • 2 tsp salt
  • freshly ground black pepper
  • 2 small heads of Boston lettuce
  • 2 cups cooked quinoa (cooking instructions here)
  • ⅓ cup roasted pumpkin seeds
  • crumbled goat cheese (optional)
Instructions
  1. In a small bowl, combine parsley, mint, garlic, jalapeno, vinegar, honey, and lemon. Whisk in the olive oil. Season with the 1½ tsp of salt and black pepper.
  2. Place a grill pan over medium heat or prepare the grill to medium high heat.
  3. In a large bowl, toss the asparagus, peppers, red onion, and zucchini with 4 tbsp of vinaigrette, 2 tsp salt, a few grinds of black pepper, and 1 tbsp of olive oil. Toss well to combine.
  4. Working in batches grill the vegetables about 3-4 minutes on each side, until tender and lightly charred. The asparagus may only take about 2-3 minutes a side. To get the grill marks don't move the vegetables too much, only move them to flip them to the other side.
  5. Once the vegetables are done, transfer them to a platter. Arrange the lettuce on four plates, top each plate with a ½ cup of quinoa, a ¼ of the grilled vegetables, sprinkle with pumpkin seeds and drizzle with the vinaigrette. If using, top with crumbled goat cheese.
Recipe by Cooks and Kid at https://cooksandkid.com/grilled-veg-quinoa-salad/