Quinoa Salad with Grilled Autumn Vegetables

by Caroline Gauthier

This quinoa salad is a quintessential rainbow plate, with its wide variety of colourful seasonal vegetables. It’s an excellent vegetarian option that’s equally delicious as a main or side dish. Plus it’s a great excuse to get ye to a farmer’s market! If freshness and flavour are your jam, look no further.

Quinoa Salad with Grilled Autumn Veg

Ingredients

• 1 cup quinoa

• 2 tbsp butter

• 2-3 ears of corn, shucked

• 2 bell peppers, red or yellow or one of each, cut lengthwise or quartered

• 2 zucchinis, cut lengthwise about 1/2 inch wide

• 1/2 cup crumbled feta cheese

• 1/3 cup pumpkin seeds

• bunch chopped cilantro to taste

Vinaigrette

• 4 tbsp olive oil

• 3 tbsp red wine vinegar

• 4 tsp honey

• 1 canned chipotle pepper in adobe sauce, diced finely

• 3/4 tsp ground cumin

• 1/2 tsp pink salt

• 1/4 tsp fresh ground pepper

Instructions

To make the quinoa

1. Rinse quinoa well under cold water.

2. Bring 1 3/4 cup salted water to boil.

3. Add quinoa and cover, reducing heat to simmer and cook for about 12 minutes or until all the water has dissolved.

4. Fluff quinoa with a fork and set aside.

To make the vinaigrette

• In a bowl, whisk together olive oil, red wine vinegar, honey, chipotle pepper, cumin, salt and pepper. Set aside.

To make the vegetables

1. Preheat BBQ grill until medium hot.

2. In a large bowl, toss peppers and zucchinis with 3 tbsp of the vinaigrette and mix well. Likewise, brush corn on the cob with some of the vinaigrette, making sure to leave some aside to dress the salad.

3. Place peppers, zucchinis, and corn on grill, close cover and reduce heat to medium. Keep an eye on veggies so they don’t burn. Turn after 3-4 minutes. Continue until they have charred slightly and remove.

4. Allow peppers and zucchini to cool and cut into 1/2 inch slices. Slice corn from cob and combine with peppers and zucchini.

To assemble salad

1. In a large bowl, place quinoa, grilled veggies, feta, pumpkin seeds, cilantro and remaining vinaigrette.

2. Toss until mixed well and enjoy as a meal or an accompaniment. Option to serve with hot pickled jalapeno peppers for an extra dash of heat.

3. Other optional add-ons: thinly sliced red onion, legumes of any variety, shaved beets, red cabbage, arugula, diced tomato… whatever’s in season right now and inspires you! Anything goes with this versatile dish!

Bon Appetit 🌶️