Grilled Vegetable Quinoa Salad

Did you know? With twice the protein content of rice or barley, quinoa is also an amazing source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre

Salad Ingredients

• 1 cup quinoa
• 1 sweet red pepper quartered
• 1 sweet yellow pepper quartered
• 1 zucchini cut lengthwise in 1/2-inch thick strips
• 12 asparagus spears trimmed
• 1/2 cup Light feta cheese crumbled
• 1/4 cup toasted pumpkin seeds
• 3 tablespoons chopped fresh cilantro

Chipotle Vinaigrette Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 chipotle pepper in adobo sauce minced
• 2 teaspoons liquid honey
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.

Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes.

Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. It has a delicate and subtly nutty flavor, versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side).

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