Grilled Vegetable Quinoa Salad
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.