Grilled Mediterranean Vegetables and Quinoa Salad
Nothing beats the smoky and rich flavor of grilling. Vegetables mixed in with protein-abundant quinoa, this dish is sure to be a favorite at your next potluck. Seek out sustainably harvested hearts of palm!
Servings: 6
Ingredients
- 1 cup uncooked quinoa, rinsed and drained well
- 2 cups water or vegetable stock
- 3/4 teaspoon sea salt, or to taste
- 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 red bell pepper, quartered
- 1 large portobello mushroom, gills removed
- 1 red bell pepper, quartered
- 4 hearts of palm
- 1/2 cup chopped artichoke hearts
- 3 tablespoons diced kalamata olives
- 1 garlic clove, pressed or minced
- 2 tablespoons chiffonaded fresh basil
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons thinly sliced green onion
- 2 teaspoons balsamic vinegar
- 1/4 teaspoons crushed red pepper flakes
Instructions
- Preheat a grill. Place the quinoa, 1 3/4 cups of the water and 1/2 teaspoon of the sea salt in a pot over medium-high heat. Bring to a boil. Cover, lower the heat to low, and cook until all liquid is absorbed, about 15 minutes. Remove from heat. Allow to sit for 10 minutes.
- Meanwhile, place the remaining 1/4 cup water, 2 tablespoons of the lemon juice, the olive oil, if using, oregano, and thyme, the remaining 1/4 teaspoon of salt, and the black pepper in a shallow baking dish and whisk well. Add the portobello, red bell pepper, hearts of palm, and artichoke hearts and coat well.
- Grill the marinated vegetables until tender and char marks appear, 3 to 5 minutes on each side, depending upon the heat of the grill. Chop into 1/2-inch pieces, and place in a large bowl.
- Add the cooked quinoa and all the remaining ingredients, including the remaining teaspoon of lemon juice, and gently mix well. Serve warm or cold.