Quinoa salad

Ingredients

• 250 mL (1 cup) quinoa, rinsed well
• 440 mL (1 ¾ cups) sodium-reduced vegetable broth
• 1 clove garlic, minced
• 5 mL (1 tsp) chopped fresh thyme or 2 mL (½ tsp) dried thyme leaves
• 2 red, yellow or green bell peppers, seeded and quartered
• 1 carrot, peeled and sliced lengthwise
• 1 zucchini, sliced lengthwise
• 10 mL (2 tsp) vegetable oil
• 2 mL (½ tsp) grated lemon rind
• 1 mL (¼ tsp) ground pepper
• 60 mL (¼ cup) chopped fresh basil
• 30 mL (2 tbsp) cider or white wine vinegar
• 15 mL (1 tbsp) lemon juice (about ½ lemon)

Directions

1. In a non-stick skillet set over medium heat, toast quinoa, stirring frequently for about 5 minutes or until starting to pop. Pour in vegetable broth, garlic and thyme, stir and bring to a boil. Once boiling, reduce heat to low; cover and cook for about 15 minutes or until broth is absorbed; set aside.
2. Meanwhile, in a large bowl, toss together peppers, carrot and zucchini with oil, lemon rind and pepper. Place on greased grill over medium-high heat and grill, turning occasionally for about 10 minutes or until golden and tender crisp. Remove to cutting board and chop into bite-size pieces. Return to bowl.
3. Fluff quinoa with a fork and put into bowl with grilled vegetables. Stir in basil, vinegar and lemon juice until combined.

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Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.