Quinoa and Smoked Zucchini Salad with Chili Oil
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
This hearty and healthy salad, packed with vegetables and the spicy flavors and aromas of summer, is perfect for a picnic with a crowd. Cooked quinoa is tossed with sliced grilled zucchini and red onion, along with fresh, aromatic basil, and dressed with olive oil, lemon juice, and a spicy habanero (or other hot pepper) oil. It's incredibly juicy and delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups quinoa, rinsed
- 3 large zucchinis, sliced 1cm thick.
- 3 large red onions, sliced 2cm thick.
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 1 bunch fresh basil (about 1.5 cups leaves)
- 0.5 cup freshly squeezed lemon juice (from about 3 lemons)
- 1/4 cup habanero oil (or other chili oil)
We recommend
Cooking the dish according to the recipe:
- Bring a medium saucepan of heavily salted water to a boil. Add the quinoa and cook until tender, 8-10 minutes; drain and let cool.
- Meanwhile, preheat the grill to medium-high heat. Drizzle the zucchini and red onion with a generous amount of olive oil, season with salt and pepper, and toss to coat. Grill the vegetables until tender and crispy with crisp grill marks, 3-4 minutes per side. Let cool, then chop and transfer to a large bowl.
- Add the quinoa and basil leaves to the same bowl and toss. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, and habanero oil until emulsified (or blend in a blender); season with salt and pepper to taste. Drizzle the dressing over the quinoa salad just before serving.
Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.
Categories:
Recipe collections
Similar recipes
