Grilled Mexican Quinoa Salad
Pasta salads have nothing on this picnic-perfect side. Loaded with grilled vegetables, taco seasoning mix and spiked with lime, this quinoa salad is anything but subtle. Taste buds, consider yourselves warned!
Ingredient
- 1/3 cup olive oil
- 1 1/2 cups white quinoa, drained, rinsed
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 1/4 cups from 1 carton (32 oz) Progresso™ Classic Chicken Broth
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1 large poblano chile, cored, seeded and cut in quarters
- 1 large red bell pepper, cored, seeded and cut in quarters
- 1 medium zucchini, cut lengthwise in quarters
- 1/2 large red onion, cut into 8 wedges
- 1 teaspoon honey
- 1/2 cup crumbled Cotija cheese
- 3 tablespoons chopped fresh cilantro leaves
Direction
- Heat gas or charcoal grill. Line 15x10x1-inch pan with foil.
- In 2-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add rinsed quinoa and 2 tablespoons of the taco seasoning mix. Stir 1 minute. Add broth. Heat to simmering. Cover; reduce heat to low, and cook 15 to 18 minutes or until all of the liquid is absorbed and quinoa is fluffy. Transfer to medium bowl to cool 15 minutes.
- Meanwhile, mix remaining taco seasoning mix, 2 tablespoons of the oil, 1 tablespoon of the lime juice and the salt in small bowl. Place poblano chile, bell pepper, zucchini and onion in foil-lined pan. Brush both sides of vegetables with lime mixture. Place vegetables directly on grill over medium-high heat. Cover grill; cook 7 to 8 minutes, turning once, until grill marks appear and vegetables are crisp-tender. Cool 10 minutes. Chop vegetables, and add to bowl of cooled quinoa; stir to combine.
- In small bowl, beat remaining 2 tablespoons lime juice, remaining 3 tablespoons oil and the honey with whisk to make dressing. Stir dressing into quinoa-vegetable mixture, and transfer to platter. Top with cheese; garnish with cilantro.
