Grilled Vegetable and Quinoa Salad with Honey, Lime and Mixed Herb Vinaigrette
Take a great plant-based protein like quinoa, add grilled seasonal vegetables and a fresh herb vinaigrette, and you’ve got a deliciously healthy dish the whole family will love. Feel free to add whatever vegetables the season throws your way and herbs you're growing in your garden. Enjoy!
Ingredients
- For the Salad::
- 650 g (4 cups) cooked quinoa, cooled
- 350 g (2 ) red bell peppers, stemmed, seeded
- 250 g (1 ) red onion, peeled, quartered
- 375 g (2 ) zucchini, ends trimmed, cut in half lengthwise
- 175 g (2 cups) cauliflower, cut into florets
- For the Vinaigrette::
- 120 ml (½ cup) apple cider vinegar
- 120 ml (½ cup) cold water
- 30 ml (2 Tablespoons) Dijon mustard [or whole grain mustard]
- (2 ) lime, zested and peeled
- 45 ml (3 Tablespoons) honey
- (8 ) dried apricots
- (4 ) fresh mint leaves
- (2 ) fresh basil leaves
- (1 Tablespoon) fresh chives
Directions
- For the Dressing:Place all ingredients into the Vitamix container in the order listed and secure the blade base.
- Run the Dip and Spread Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
- For the Salad:Preheat grill to medium-high.Lightly oil and season vegetables. Grill until vegetables are tender. Set aside to cool. Once cooled, cut vegetables into large chunks, about 1-inch pieces.
- In a large bowl, toss vegetables, chilled quinoa, and 1 1/2 cups of vinaigrette to combine.
Chef's Notes
- Lavender Seasoning blend works great with this recipe, too.Salads like this, with a large variety of vegetables, grains and greens, are a gold mine of nutrients. Feel free to switch any of the veggies out with what you have on hand, making it your own and helping to reduce food waste.
Ingredients
- For the Salad::
- 650 g (4 cups) cooked quinoa, cooled
- 350 g (2 ) red bell peppers, stemmed, seeded
- 250 g (1 ) red onion, peeled, quartered
- 375 g (2 ) zucchini, ends trimmed, cut in half lengthwise
- 175 g (2 cups) cauliflower, cut into florets
- For the Vinaigrette::
- 120 ml (½ cup) apple cider vinegar
- 120 ml (½ cup) cold water
- 30 ml (2 Tablespoons) Dijon mustard [or whole grain mustard]
- (2 ) lime, zested and peeled
- 45 ml (3 Tablespoons) honey
- (8 ) dried apricots
- (4 ) fresh mint leaves
- (2 ) fresh basil leaves
- (1 Tablespoon) fresh chives
Directions
- For the Dressing:Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Dip and Spread Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
- For the Salad:Preheat grill to medium-high.Lightly oil and season vegetables. Grill until vegetables are tender. Set aside to cool. Once cooled, cut vegetables into large chunks, about 1-inch pieces.
- In a large bowl, toss vegetables, chilled quinoa, and 1 1/2 cups of vinaigrette to combine.
Chef's Notes
- Lavender Seasoning blend works great with this recipe, too.Salads like this, with a large variety of vegetables, grains and greens, are a gold mine of nutrients. Feel free to switch any of the veggies out with what you have on hand, making it your own and helping to reduce food waste.