A tasty quinoa side dish in a tangy dressing perfect for summer BBQs.
Recipe type: Side Dish
2 cups uncooked quinoa
3 cups water
1 large zucchini
1 large eggplant
2 tablespoons olive oil
½ teaspoon salt
3 tablespoons olive oil
1 tablespoon mustard (I used Dijon)
1 tablespoon honey
½ tablespoon vinegar (I used champagne)
Juice of ½ lemon
½ teaspoon cumin
½ teaspoon salt, or more to taste
¼ teaspoon red chili pepper flakes, or more to taste
Cook your quinoa. Put 2 cups dried quinoa and 3 cups of water in a pot and bring it to a boil.
Then I cover the pot and lower the heat and simmer for 10 minutes until done!
While your quinoa is cooking, slice your eggplant and zucchini and toss in 2 tablespoons olive oil and ½ teaspoon salt. Then grill until tender. If you don’t have a grill you can saute, roast or use a grill pan!
Let the quinoa and vegetables cool slightly and cut the veggies into large chunks. Then make the dressing. Combine olive oil, mustard, honey, vinegar, lemon juice, cumin, salt, and red chili pepper flakes and whisk together.
Then just combine quinoa, veggies and dressing and you are good to go!
Serve warm or at room temperature.
Cook time includes cooling time.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/grilled-vegetable-quinoa-salad/