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Perhaps July Fourth isn’t the best day to post a meatless recipe. Because I for one LOVE to grill out. Problem is, I don’t exactly know how. It was always something my mom did, and that H did, so I just never really learned how to start the fire. It’s pretty hot to use the indoor grill here, and it’s just me here so figuring out charcoal and standing alone in the hot sun seems like a lot of work for one hot dog…

Quinoa salad it is. Unfortunately, it does require using the oven, but only for 30 minutes, and you don’t have to stay in the kitchen while it is on. (Clearly I am not a fire safety professional.)

    Ingredients:

1-1 1/2 cups cooked quinoa (follow directions on package)
Roasted veggies of your choice (I used one squash, one zucchini, three-quarters of a large red onion, and almost a full package of cherry tomatoes — cover with olive oil, salt and pepper, roast around 25 minutes)
One can drained and rinsed garbanzo beans (optional)
Zest and juice of one lemon
Olive oil
Salt and pepper
Feta crumbles (optional)

    Directions:

Stir together and enjoy. I like to keep the feta separate and add upon serving. You can eat this cold or warm.

God bless America: her leaders, her dissenters, and her soldiers.

Summer Quinoa Salad
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