Monday, April 2, 2012

Roasted veggie and quinoa salad

  • 1 cup quinoa, well rinsed
  • 2 cups chicken stock (plus additional for steaming greens)
  • Fresh basil or other herbs, finely diced
  • 1 red bell pepper, cut into quarters
  • 1 yellow summer squash, sliced in half (remove seeds if you prefer)
  • 1 large portabello mushroom, sliced into large strips
  • 1/4-1/2 (depending on size) sweet onion, cut into rings
  • 1-2 Roma tomatoes, sliced in half
  • 2 ears corn, cooked and cut off cobb
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil (plus extra for greens)
  • pepper
  • 8 cups mustard greens, rinsed and cut into large pieces
  • 1/4 cup chicken stock
  • 2 cloves garlic
  • 1 Tablespoon olive oil
  1. Cook quinoa according to package directions, substituting chicken stock for water. Stir in basil or additional herbs after cooking.
  2. In a large saucepan, saute garlic in 1 Tablespoon of olive oil until brown, but not burnt (You will have to watch closely). Add 1/4 cup of chicken stock to pot and top with greens. Cover and let steam for 25 minutes, or until greens are bright in color and tender.
  3. Toss remaining ingredients in a large pan until evenly coated with oil and vinegar. Spread out vegetables in a single layer. Place under broiler until veggies start to char. Turn once to darken both sides. As vegetables finish you may need to remove some from the pan before others. Chop cooked vegetables into smaller pieces.
  4. Layer dish starting with mustard greens, then quinoa, followed by vegetables. You may choose to add liquid from the vegetable pan or additional olive oil if dish is dry.

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