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QUINOA - Grilled Vegetable Salad with Citrus Vinaigrette
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The Chew: Clinton Kelly Grilled Vegetable Salad with Citrus Vinaigrette Recipe Ingredients | |
Olive Oil | |
Kosher Salt | |
Freshly Ground Pepper | |
1 | Lemon, (halved) |
2 | Zucchini, (cut in spears) |
4 | Scallions, (roots and green ends trimmed) |
2 | Red Bell Peppers, (cut in wide slices) |
1 pint | Cherry or Grape Tomatoes |
2 teaspoons | Dijon Mustard |
1 cup | Dry Quinoa, (cooked to package instructions) |
1/4 cup | Basil Leaves, (torn) |
2 tablespoons | Mint Leaves, (torn) |
1/4 cup | Sliced Almonds, (toasted) |
Clinton Kelly: The Chew Grilled Vegetable Salad with Citrus Vinaigrette Recipe Directions
Preheat grill to medium high.
Throw the tomatoes into a tin foil packet with salt, pepper, and olive oil and put it right on the grill. Grill for 5-10 minutes, until the tomatoes are charred and starting to break down.
Meanwhile, bring a pot of water to a boil and cook quinoa according to package directions.
Toss together zucchini, scallions, red peppers, olive oil, salt, and pepper in a bowl and go ahead and throw those right on the grill. Grill until lightly charred, about 4 to 5 minutes per side.
Cut a lemon in half, oil the cut side, and place cut-side down on the grill. Grill for about 4 minutes.
Once everything is done, stir it all together in a bowl with slivered almonds.
Squeeze the grilled lemon juice into a bowl with Dijon mustard, olive oil, salt, and pepper. Mix into a vinaigrette and then add to the salad and toss.
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