| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 10 servings |
Ingredients
- Kosher salt
- 1 1/2 cups quinoa, rinsed
- 3 large zucchini, sliced 1/2 inch thick
- 3 large red onions, sliced 3/4 inch thick
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 1 bunch fresh basil (about 1 1/2 cups leaves)
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1/4 cup habanero oil (or other chile oil)
Instructions
- Bring a medium pot of heavily salted water to a boil. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.
- Meanwhile, preheat a grill to medium high. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side. Let cool, then chop and transfer to a large bowl.
- Add the quinoa and basil leaves to the bowl and toss to combine. Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper. Drizzle over the quinoa salad just before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 229 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 453 mg |
Reviews
Really good flavors! I substituted habanero oil with oilive oil, and added some Dijon mustard. Came out great. Thanks!