Monday, July 9, 2012
Quinoa with Grilled Peppers and Summer Squash
It's not that I had a huge amount of squash, nor was I sick of it. I just wanted to make something new with my beautiful La Nay Ferme summer squash. So what did I do? I pulled out a variety of veggies in my fridge and had at it. Each squash and pepper was grilled to perfection and the neutrality of quinoa really soaked up each distinct flavor. This quinoa salad has some good heat (at least my peppers did) so make sure you really season to taste and enjoy a splash or two of olive oil. The cashew are also a winner in this salad, you add them to the hot veggies and they soften up but still maintain a nice change in texture. Happy grilling!
Quinoa Salad with Grilled Peppers and Summer Squash
by Becky of Project Domestication
1 baby yellow summer squash, rinsed and dried
1 medium zucchini squash, rinsed and dried
2 pasilla peppers, rinsed and dried
2 red chili peppers, rinsed and dried
1 TB extra virgin olive oil (plus more)
Bragg Organic Sprinkle Seasoning (to taste)
handful of parsley, minced
1/4 cup raw cashews
2 cups cooked quinoa
Real Salt (to taste)
Queso Fresco (optional)
Heat grill to medium-high heat. Cut each squash 1/4-1/2 inch thick, length wise. You should have long strips of each. Place on paper towel and sprinkle with salt. Let sit for 5-10 minutes to draw out excess water as you prepare other vegetables. In medium bowl place cut squash and whole peppers. Drizzle olive oil over vegetables and toss to coat. You may need to use your hands to make sure peppers are completely covered with oil. Sprinkle Bragg Organic Sprinkle Seasoning over vegetables. I give it a good 10 or so shakes.
Take vegetables out to grill and place carefully with tongs. Be sure to shake a bit before placing on grill to prevent flare-ups. Let each side cook for about 5 minutes with grill closed. Keep an eye after 2 minutes for each side, as your grill might be hotter than mine. Peppers should be soft and charred, and all squash should have apparent grill marks.
In a medium bowl combine quinoa and cashews. Scrape black char off of peppers. Slice squash and peppers any size you'd like, then add to quinoa and cashew mixture. Fold in parsley. Season to taste with olive oil and Real Salt. Be sure to taste as you go.
*Peppers can bring a lot of heat. To cool down add more olive oil, cashews or queso fresco.
*If you'd like, take out pepper seeds after grilling.
Other recipes you may like:
Ten Easy Ideas for Vegetables on the Grill on Kalyn's Kitchen
Grilled Pineapple with Coconut Black Sticky Rice on Project Domestication
Grilled Polenta Cakes on Two Peas and Their Pod
Finger-Lickin' Boneless Beef Ribs on Real Mom Kitchen
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cojita Cheese on Project Domestication
1 year ago: Fruit Salad with Poppy Seed Dressing
2 years ago: Provonians Get Your Shaved Ice (Agave-style)
3 years ago: Wilted Spinach and Bacon Salad
4 years ago: Williams-Sonoma Semi-Annual Home Sale