This tasty, healthy salad was created by Elena Bachez from our Garde Manger department.
Ingredients:
250 ml (1 cup) quinoa
355 ml (1.5 cups) water
1 red, green and yellow pepper, diced
2 carrots, thin slices
1 small red onion, diced
1 zucchini, diced
12 asparagus spears
15 ml (3 tsp) canola oil
Salt and pepper
For the dressing:
45 ml (3 Tbsp) balsamic vinegar
45 ml (3 Tbsp) olive oil
10 ml (2 tsp) honey
10 ml (2 tsp) orange juice
Salt and pepper
1. Soak the quinoa in cold water for five minutes, rinse. Add quinoa to 355 ml (1.5 cups) of cold water, bring to a boil. Reduce heat to a simmer, cover and cook until water has evaporated, approximately 15 minutes.
2. Remove from pot and cool on a sheet pan or bowl.
3. Preheat oven to broil.
4. In a small bowls, whisk together the balsamic vinegar, olive oil, honey and orange juice and set aside.
5. In a large bowl, mix all cut vegetables, oil and salt and pepper together. Place on a baking sheet and roast in your oven for approximately eight minutes (this can also be done on your barbecue).
6. Mix together the warm vegetables, quinoa and dressing.
