Contributed by: NAPSA
Quinoa Salad With Vegetables And Olive Oil
(NAPSA) - Now is the perfect time to try new recipes that incorporate the delicious vegetables available in grocery stores and at local farmers markets. Quinoa Salad with Zucchini, Eggplant and Peppers is a colorful dish full of flavor and heart-healthy ingredients.
This salad calls for two types of olive oil, regular for sauteing and flavorful extra virgin for the dressing. The vegetables are sauteed with fresh thyme, garlic and olive oil, then tossed with quinoa and an easy dressing made with extra virgin olive oil, more fresh thyme and salt and pepper. The result is a delicious mix of fresh vegetables and grains that can be served as a flavorful side dish or paired with flatbread for an easy appetizer.
In a large skillet at medium heat, add 1/3 cup olive oil, garlic cloves, cut vegetables, leaves of 4 stems thyme and salt. Saute 10-12 minutes or until crisp-tender. Set aside.
Meanwhile, cook the quinoa according to package directions until tender; strain and run cold water over quinoa to stop it from cooking further.
In a bowl, mix the quinoa with the vegetables, add 1/3 cup extra virgin olive oil, remaining thyme and salt to taste. Mix well.
To serve, garnish dish with additional fresh thyme.
This dish can be adapted to incorporate your favorite seasonal vegetables, including corn, green and yellow peppers, okra and summer squash. For more recipes, visit www.aboutoliveoil.org.
Serving Size: Makes 9 - 12 Servings
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