Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

"Quinoa [KEEN-wah] is a tiny, bead-shaped, ivory-colored grain with a delicate flavor. This salad is really refreshing on a hot day. I like to pair it with chicken." --Gretchen Hofing, Clinton, MI

Gretchen Hofing, Clinton, Missouri
Recipe by Cooking Light June 2008

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut bell pepper into strips.

  • Reduce oven temperature to 500°.

  • Bring 3 cups of water to a boil in a medium saucepan, and stir in quinoa. Cover, reduce heat, and cook for 15 minutes or until liquid is absorbed. Remove pan from heat, and set aside.

  • Combine vinegar, oil, and black pepper in a medium bowl, stirring with a whisk. Add carrot to vinegar mixture; toss to coat. Drain carrot through a fine sieve over a bowl, reserving carrot and vinegar mixture. Place carrot on a baking sheet coated with cooking spray. Bake at 500° for 10 minutes. Add zucchini and yellow squash to reserved vinegar mixture in bowl; toss well to coat. Drain zucchini mixture through a fine sieve over a bowl, reserving zucchini and vinegar mixtures. Add zucchini mixture to carrot on baking sheet in a single layer. Bake an additional 20 minutes or until vegetables are browned. Remove from oven; cool completely.

  • Combine quinoa, roasted vegetables, reserved vinegar mixture, cheese, and garlic in a large bowl; stir well to combine. Cover and chill.

Nutrition Facts

196 calories; calories from fat 23%; fat 4.9g; saturated fat 1.4g; mono fat 1.6g; poly fat 1g; protein 8.2g; carbohydrates 30g; fiber 4.7g; cholesterol 5mg; iron 2.5mg; sodium 379mg; calcium 78mg.
Advertisement