Quinoa Salad with Grilled Zucchini, Feta, and Poblanos

Quinoa Salad with Grilled Zucchini, Feta, and Poblanos
You can never have too many side dish recipes, so give Quinoa Salad with Grilled Zucchini, Feta, and Poblanos a try. One serving contains 306 calories, 8g of protein, and 20g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up wine vinegar, zucchini, poblano peppers, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
In a medium pot, bring water and salt to a boil.
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WaterWater
SaltSalt
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PotPot
2
Add quinoa, stir, then reduce to a simmer. Cook until water is absorbed, about 15 minutes.
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QuinoaQuinoa
WaterWater
3
Transfer quinoa to a large bowl.
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QuinoaQuinoa
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BowlBowl
4
Heat a gas grill on medium heat. Lightly brush zucchini and poblanos with olive oil.
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Olive OilOlive Oil
Poblano PepperPoblano Pepper
ZucchiniZucchini
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GrillGrill
5
Sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
6
Place vegetables on grill and grill until soft and lightly charred on edges, about four minutes per side.
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GrillGrill
7
Transfer grilled vegetables to a cutting board and cut into 1/2 inch pieces. Toss with quinoa.
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QuinoaQuinoa
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Cutting BoardCutting Board
8
Add feta, scallions, and cilantro and stir to combine.
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Green OnionsGreen Onions
CilantroCilantro
Feta CheeseFeta Cheese
9
In a small bowl, whisk together red wine vinegar and olive oil until emulsified.
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Red Wine VinegarRed Wine Vinegar
Olive OilOlive Oil
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WhiskWhisk
BowlBowl
10
Pour vinaigrette over quinoa and toss to combine. Season salad with salt and pepper and serve.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
QuinoaQuinoa
DifficultyMedium
Ready In30 m.
Servings6
Health Score40
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