This light and healthy quinoa salad is a high-protein, low-fat meal combining quinoa, roasted and raw vegetables, and a light dressing.
|Quinoa||3/4 Cup (12 tbs) (red or white)|
|Water||1 1/4 Cup (20 tbs)|
|Zucchini||1 , diced|
|Ear of corn||1 , kernels separated|
|Chili powder||1/2 Teaspoon|
|Cayenne pepper||1/4 Teaspoon (optional)|
|Red wine vinegar||4 Teaspoon|
|Garlic||1 Clove (5 gm) , minced|
|Crushed dried oregano||1/2 Teaspoon|
|Black pepper||1/4 Teaspoon|
|Chopped cilantro||1/4 Cup (4 tbs)|
|Toasted pecans/Nuts||1/4 Cup (4 tbs)|
|Radishes||4 , thinly sliced|
|Thinly sliced jalapeno||2|
1.Put quinoa in a small sieve and immerse in a bowl with water. Soak for 15 minutes and drain completely.
2.Heat a pot with salt, water, quinoa and cover with a lid. Bring to boil, reduce the heat and allow to simmer for 20 minutes.
3.In a large bowl, combine zucchini, corn kernels, oil, salt, chili powder, coriander, cayenne powder and toss well to coat.
4.Spread over a baking sheet and pop into oven. Broil for 5-10 minutes or until softened.
5.Slice green onions and add back to bowl. Add zucchini mixture, cooked quinoa, vinegar, garlic, oregano, pepper and stir well.
6.Garnish with cilantro, pecans, radishes and jalapenos before serving.
7.Serve and enjoy!