Canada / Canada's food guide
Quinoa salad
This refreshing quinoa salad can be served warm or cold. Serve with canned sodium-reduced legumes such as chickpeas or red kidney beans (drained and rinsed of course!).
Ingredients
- quinoa, rinsed well250 mL (1 cup)
- sodium-reduced vegetable broth440 mL (1 ¾ cups)
- garlic, minced1 clove
- chopped fresh thyme or dried thyme leaves5 mL (1 tsp) or 2 mL (½ tsp)
- red, yellow or green bell peppers, seeded and quartered2
- carrot, peeled and sliced lengthwise1
- zucchini, sliced lengthwise1
- vegetable oil10 mL (2 tsp)
- grated lemon rind2 mL (½ tsp)
- ground pepper1 mL (¼ tsp)
- chopped fresh basil60 mL (¼ cup)
- cider or white wine vinegar30 mL (2 tbsp)
- lemon juice15 mL (1 tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In a non-stick skillet set over medium heat, toast quinoa, stirring frequently for about 5 minutes or until starting to pop. Pour in vegetable broth, garlic and thyme, stir and bring to a boil. Once boiling, reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed; set aside.
Meanwhile, in a large bowl, toss together peppers, carrot and zucchini with oil, lemon rind and pepper. Place on greased grill over medium-high heat and grill, turning occasionally for about 10 minutes or until golden and tender crisp. Remove to cutting board and chop into bite-size pieces. Return to bowl.
Fluff quinoa with a fork and put into bowl with grilled vegetables. Stir in basil, vinegar and lemon juice until combined.
