Saturday, July 24, 2010

Raw and Roasted Summer Veggie Grain Salad

This is a complete summer salad with veggies, grains, and protein! It gets better the longer it sits!

1 small head of cauliflower, cut into bite sized florets
3 medium zucchini peeled and chopped into bite sized pieces
1 large red bell pepper chopped into bite sized pieces
1 pint cherry or grape tomatoes, cut in half
1 14 1/2 oz can of chick peas drained
1 large red onion
1 head of garlic
1 1/2 cups quinoa
olive oil
juice of one lemon
2 t mustard seeds, light, dark, or mixed
1 T dried oregano
1 T dried dill or fresh would be great
salt and pepper to taste

To cook the quinoa:

Get 3 cups of water boiling in a small pot.
Add 1 1/2 c quino and turn down heat to a simmer.
Let simmer 15 minutes.
Done!

To roast the garlic and onions:

Heat over to 500 degrees.
Peel and chop one big red onion into bite sized pieces
Peel all the cloves from one head of garlic.
Toss the onions and garlic in olive oil to coat.
Sprinkle with a little salt and pepper.
Roast at 500 degrees for about 15 minutes.

To make the salad:

Mix the cauliflower,zucchini, bell pepper, tomatoes, and chick peas.
Toss with enough olive oil to coat them.
Add the juice of one lemon, the mustard seeds, oregan, dill, salt, and pepper.
Blend well the mix in the quinoa and blend some more.

Add the roasted veggies when they are read and you have a simple and healthy summer salad.

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