Grilled Vegetable and Quinoa salad |

Posted on

17 September 2012



Grilled Vegetable and Quinoa salad


6.5 oz quinoa
12 fl oz. water
1.5 fl oz. olive oil
1 fl oz. red wine vinegar
2 tsp. honey, runny
salt & pepper to taste
1 red pepper, diced
1 yellow pepper
10 asparagus spears, trimmed
1 tin artichoke hearts
½ avocado, sliced
3 oz. pomegranate seeds


  • Soak the quinoa in water for 5 minutes, then strain
  • Bring 1 ½ cups of salted water to boil, add the quinoa and stir, reduce the heat and cook covered until all the liquid is absorbed
  • mix the olive oil, vinegar, honey , salt and pepper in a bowl until combined
  • toss the peppers, asparagus and artichoke hearts in the dressing
  • grill on a medium heat until the vegetables begin to char
  • Once the quinoa is cooked fluff it and spoon it into a salad dish, add the remaining dressing
  • add the vegetables, avocado and pomegranate seeds and toss, serve with a wedge of lemon
Cooks Note

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