This s a unique summer salad that is big on flavor! Lot’s of smoky goodness from the grilled vegetables paired with the nuttiness of red quinoa. Of course you can use any color quinoa you have on hand… if quinoa is not your thing, wild rice would be a groovy substitute. The Cumin-Lime Vinaigrette really highlights the sweetness of the different vegetables and lends an earthy southwest flavor profile.
This recipe call for several different grilled vegetables. If you need a little guidance on how to grill them, check out my veggie grilling tips on 6 Easy To Grill Vegetables (And The Marinades That Love Them.
- 1 cup red quinoa
- 1 ear corn, grilled
- 1 zucchini, grilled
- 1 yellow squash, grilled
- 1 medium red onion, grilled
- 1 red bell, grilled
- 2 scallions, sliced
- ¼ chopped parsley
- ¼ cup chopped cilantro
- Cumin-Lime Vinaigrette (recipes follows)
- Salt and freshly ground black pepper, to taste
- Grilling grid
- Cook quinoa in salted water per package directions. When cooked, spread on a baking sheet to cool.
- Set grilling grid over clean grates and preheat for direct cooking over medium heat.
- Grill the vegetables and when when cool enough to handle, cut into bite-size pieces; cut corn off the cob. Make the vinaigrette in a large mixing bowl and add the cooled quinoa and cut vegetables; toss to thoroughly coat. Add in the scallions, parsley, and cilantro and lightly toss to combine. Serve at room temperature or can be made up to 6 hours ahead; store covered in the refrigerator.
- Gently toss before serving.
- 3 tablespoons fresh lime juice
- 1 clove garlic, creamed or pressed
- 2 teaspoons ground cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons extra virgin olive oil
- Combine all ingredients in a blender and blitz to combine. You may certainly whisk in the olive oil, but this blending it maintains the emulsification. Will keep covered in an air-tight container in the refrigerator for 1 week.
Cheers and Happy Grilling!