Photo Credit: lblinova/ Adobe Stock
You can make this salad in advance, chill and take to a picnic.
INGREDIENTS
SERVES 14
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2 cups dry quinoa
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1/2 cup White Balsamic Vinaigrette
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2 1/2 tsp sea salt
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8 cups grilled vegetables
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1/2 cup Fresh Basil
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1/4 cup Parsley
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1/4 cup Mint Leaves
DIRECTIONS
1
Add quinoa and 4 cups cold water to large saucepan. Bring to boil over high. Cover, reduce heat to medium-low, and cook for 12 minutes. Remove from heat; let stand covered for 8 minutes. Stir in 1/4 cup of the vinaigrette and 1 1/2 teaspoons of the salt. Chill.
2
When ready to serve, stir warm or cool grilled vegetables (such as zucchini, yellow summer squash, eggplant, and red pepper), remaining 1/4 cup vinaigrette and remaining 1 teaspoon salt into the chilled quinoa. Taste and adjust seasoning.
3
Sprinkle with or stir in mixture of fresh herbs, such as basil, flat-leaf parsley and mint.