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
In a medium pot, bring water and salt to a boil.
Add quinoa, stir, then reduce to a simmer. Cook until water is absorbed, about 15 minutes.
Transfer quinoa to a large bowl.
Heat a gas grill on medium heat. Lightly brush zucchini and poblanos with olive oil.
Sprinkle with salt and pepper.
Place vegetables on grill and grill until soft and lightly charred on edges, about four minutes per side.
Transfer grilled vegetables to a cutting board and cut into 1/2 inch pieces. Toss with quinoa.
Add feta, scallions, and cilantro and stir to combine.
In a small bowl, whisk together red wine vinegar and olive oil until emulsified.
Pour vinaigrette over quinoa and toss to combine. Season salad with salt and pepper and serve.