Grilled Quinoa & Veggie Salad w/Citrus Vinaigrette
Ingredients:
- Olive Oil
- Kosher Salt and Ground Black Pepper
- Lemon Juice
- 2 Zucchini (cut in spears)
- 1 Red Bell Pepper (cut in wide slices)
- 2 pint Cherry or Grape Tomatoes
- 1 tsp Mustard
- 1 tsp Mayo
- 1 tsp Honey
- 1 cup Dry Quinoa (cooked to package instructions - I personally like to replace 1/2 the water with 99% fat-free chicken stock; it adds flavor.)
Toss tomatoes in a bowl with 1 tbsp olive oil and a couple pinches of salt and some ground black pepper. Create a foil packet with tin foil and toss them in there, then place on the grill for 5-10 minutes. Meanwhile, slice up zucchini and red pepper into smaller pieces, then set aside.
In a small bowl, combine 2 tbsp lemon juice, mustard, mayo, honey, a pinch of salt, ground black pepper, and whisk in 1/4 cup Olive Oil.
Combine quinoa and all veggies in a serving dish. Pour in your citrus vinaigrette and toss to coat evenly. Serve and enjoy!
This recipe yielded enough to provide me healthy lunches for most of the week. I made it on Sunday when I had some time to meal prep. Hope you'll try it!
