Southwest Grilled Quinoa Salad
Today on the blog I’m sharing 3 healthy grilled summer recipes made with fresh, simple and colourful ingredients that are perfect for busy weeknights or weekend entertaining.
Ingredients
- 2 cups cooked fluffy quinoa
- 1/2 can of cooked black beans
- 50 g of Tre Stelle Paneer Cheese crumbled
- 1-2 cobs of corn
- 1-2 sweet bell peppers
- 1 medium zucchini sliced into 1/4 inch vertical strips
- Optional: Fresh chopped parsley
- Marinade
- 1/4 cup olive oil
- 1/2 tsp cumin
- 1/2 tsp chipotle chili
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Dressing
- 1 lime juiced
- 2 tbsp olive oil
- pinch of sea salt and pepper
Instructions
- Pre-heat BBQ or grill to medium heat.
- In a small bowl add in marinade ingredients and whisk well to combine. Brush on marinade onto corn and zucchini strips.
- Place corn, zucchini and bell peppers onto to pre-heated BBQ, close cover and grill for 3-4 minutes flipping or turning in between.
- Once veggies are done grilling remove from heat and allow to cool slightly. For the corn remove the kernals by holding it vertically on a cutting board and run a sharp knife close to the cob downwards to easily remove the kernels. For the peppers remove the skin and seeds and dice.
- To assemble, in a large bowl add cooked quinoa, beans, grilled veggies, paneer cheese and toss well.
- Lastly, drizzle with lime juice, olive oil, sea salt and pepper and toss once more.
- Enjoy right away or refrigerate for 2-4 hours for a chilled version.