Grilled Rattatouile Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups quinoa (white or multi-colored)3 cups water2 medium eggplants2 medium zucchinis1 sweet red pepper1 pint cherry tomatoes1 bunch fresh basil (about 20 leaves)1/4 cup + 2 Tbsp. olive oil2 Tbps. vinegar (red wine or balsamic)2-3 garlic cloves, pressed or finely chopped1 tsp. salt (plus additional to taste)1 tsp. freshly ground black pepper (or to taste)
In short, make a vinaigrette with the 1/4 cup olive oil, 1/2 the salt and pepper, vinegar and crushed garlic. Slice the eggplant and zucchini lengthwise into thick pieces (about 4-5 per vegetable), core and seed the pepper and cut it into quarters. Add all the veggies and marinate while you're getting your coals going (or heating up your grill). Grill the veggies until they're well cooked through. Let them cool for a few minutes, and cube them and add them to the quinoa (which you've steamed in salted water for about 20 minutes). Slice the cherry tomatoes in half, tear up the basil leaves, mix everything together with the quinoa, add the 2 Tbsp. olive oil if desired, and adjust seasoning to taste.
Serving Size: Makes about 10 3/4-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WALKANDSING.
Serving Size: Makes about 10 3/4-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WALKANDSING.
Nutritional Info Amount Per Serving
- Calories: 258.1
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 355.8 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 6.2 g
- Protein: 6.4 g
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