Quinoa and Grilled Vegetables Salad

Quinoa is definitely one of my favourite grains! So delicious, rich in nutrients, gluten-free, high in protein… It is considered a “superfood,” and is easily found in supermarkets, thanks to its high popularity! This recipe is perfect for lunches, but can also be served as a warm supper.

4 servings
355 calories / 44 g carbs / 10 g fat / 23 g protein / 7 g fiber

Ingredients
1 red onion, sliced in rings
3 garlic cloves, peeled and crushed
½ eggplant, sliced in rings
1 zucchini, cut into juliennes
1 sweet red pepper, diced
¼ teaspoon thyme, dry
10 ml (2 teaspoons) olive oil
750 ml (2 ½ cups) low-sodium vegetable broth
250 ml (1 cup) 3-color or regular quinoa
250 g (1) chicken breast, diced
30 ml (2 tablespoons) store-bought pesto
15 ml (1 tablespoon) cider vinegar
5 ml (1 teaspoon) old-fashioned mustard
5 ml (1 teaspoon) maple syrup
Salt and pepper, to taste

Directions

1. Preheat oven to 215 °C (425 °F).
2. In a large bowl, mix the onion, garlic, eggplant, zucchini, red sweet pepper, thyme, and olive oil. Add salt and pepper.
3. Bake the vegetables for 30 minutes on parchment paper or silicone. Stir halfway through cooking. Let cool down.
4. During this time, prepare the quinoa. Cook according to instructions in 2 cups of vegetable broth. Let cool down.
5. In a small pan, cook the chicken in ½ cup of vegetable broth. Let cool down.
6. In a small bowl, mix all the ingredients for the dressing: pesto, cider vinegar, mustard, and maple syrup. Add salt and pepper.
7. In a salad bowl, mix the quinoa, vegetables, chicken, and dressing.
8. Refrigerate for about 30 minutes before serving. Garnish with fresh parsley or basil.

Bon appétit!

By Sophie Blais

Quinoa and Grilled Vegetables Salad is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2013