Black Quinoa Salad with Grilled Vegetables, Basil, Feta and Pine Nuts
Use organic vegetables whenever possible.
Servings: 0 serves 6-8 as a side dish
Ingredients
For the salad:
- *1 large zucchini
- *1 large eggplant
- *1 cup raw quinoa cooked to equal approximately 4 cups cooked quinoa, and then cooled
- *1 1/2 cups chopped fresh basil
- *approximately 1/2 cup crumbled feta cheese I like French feta made with sheep's milk
- *1/4 cup pine nuts toasted for a minute or so in a hot skillet
Dressing Ingredients:
- *1/4 cup extra virgin olive oil
- *2 tablespoons fresh lemon juice
- *1 tablespoon balsamic vinegar
- *1 teaspoon garlic peeled and minced
- *1/2 teaspoon dijon mustard
- *1/2 teaspoon organic sugar or honey
Instructions
Preparation:
- 1. Preheat your grill. Sliced the eggplant and zucchini and toss with olive oil, salt and pepper. Place in grill basket over high heat and grill until tender. Remove and allow to cool before chopping into bite-sized pieces.
- 2. Combine the chopped grilled vegetables with the cooked quinoa and the basil in a large bowl. Add most of the crumbled feta cheese. Mix well.
- 3. Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix well and adjust seasonings, if necessary.
- 4. Garnish with the toasted pine nuts and the rest of the feta. You can sprinkle a little more basil on top too, if desired.