Quinoa Salad With Grilled Vegetables And Cottage Cheese
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
65
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 medium
Zucchini2 tbsps
Balsamic Vinegar3 cups
Cooked Quinoa2 tsps
Lemon Zest (finely grated)2 tbsps
Lemon Juice (fresh)1 clove
Garlic (minced)3 tsp
Salt3 tsp
Pepper1 cup
Toasted Pine NutsDirections:
1
Preheat grill to medium-high
2
Slice zucchini lengthwise into strips
3
Core and quarter peppers
4
Toss zucchini and peppers with the melted Spreadables and half the balsamic vinegar
5
Place on the grill
6
Cook, turning as needed, for 7 to 10 minutes or until well-marked and tender
7
Cool to room temperature and chop into bite-sized pieces
8
Toss chopped vegetables with cooked quinoa, onion, basil and parsley
9
Stir cottage cheese with lemon zest, lemon juice, garlic, salt, pepper, and remaining balsamic vinegar
10
Stir quinoa mixture with cottage cheese dressing until well combined
11
Sprinkle pine nuts over the salad (if using)