Tri-Colored Quinoa Salad with Seasonal Vegetables

5.0/5 rating (1 votes)
Tri-Colored Quinoa Salad with Seasonal Vegetables

Spring is here and I just love cooking with fresh vegetables.  I love walking through the produce department at Shop Rite as it's always inviting and they also carry organic vegetables and fruit.

My husband I spend the day working out in our yard and we were so excited to enjoy steaks our Big Green Egg.  We just returned from Cabo and it was a great trip but after eating Mexican all week we both just wanted steak and a nice salad. This was a perfect meal for the 3 of us!  Of course we cooked up a steak for Jake too!!  

This can be made a day in advance stored in the refrigerator. 

I should have added caper - I will next time for sure!

Ingredients

  • 1 cup tri-colored quinor
  • 2 cups water, optional vegetable broth
  • Whole kernel corn cut from the cob
  • 1 zucchini, sliced in half
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1 cucumber, chopped into small chunks
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped Italian parsley
  • -----------------------------
  • 2 teaspoons Dijon mustard
  • 1 lime, juiced
  • 1 tablespoon white wine vinegar
  • 2 garlics clove, finely minced (1 teaspoon)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt, plus more
  • 1/4 teaspoon freshly ground, plus more
  • 1/2 cup extra-virgin olive oil

Directions

  1. Pour 2 cups of water or broth in a saucepan and bring to a boil.  Add in quinoa and reduce to medium-low and stir.  Cover and cook for 12 minutes.  Check every couple of minutes to ensure the liquid does not quickly evaporate.  Once done fluff with a fork and move to a bowl.  Set aside

     

  2. On your outdoor grill place your ear of corn and slice the zucchini in half the long way and grill both until done.  About 7 minutes for both.  

    Remove the kernels from the corn and place in the bowl and slice the zucchini halves and also place in the bowl.

    Add in remaining ingredients and toss well.  Season with a little salt and pepper.

  3. For the Vinaigrette

    In a medium bowl whisk together Dijon mustard, lemon juice, white wine vinegar, garlic, red pepper flakes, salt and pepper. Gradually whisk in olive oil. Pour over quinoa salad.  Toss and enjoy!

    I have to share the yummy steak we make on the BGE! Glenn wanted a tenderloin, I wanted a rib eye and we got a cube steak for Jake!  We all enjoyed our choice!  I even made a fresh caesar salad with parmesan crisps.  

     

    .  

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