Good evening beautiful people!
While many people migrate toward a light and “raw” salad in the summer, I have this strange urge to grill everything. I am not sure if i’ve said this before but I LOVE grilled veggies…A LOT. I’ll give you my go to roasted veggie and quinoa salad recipe, as well as some alternatives that you can do to mix it up. The main reason I choose kale and quinoa are for the health benefits such as wanting to incorporate more greens in my diet, and of course the complete protein from the quinoa but you could easily do a different carb or green and it would be just as delicious.
Although this is to be a grilled veggie salad, I have a bit of a confession…I didn’t actually grill the vegetables tonight. *Gasp!!* I know, I know…I roasted them in the oven but I assure you there is a perfectly good explanation. Can I be honest with you? I’m actually terrified of lighting the BBQ and so if my husband isn’t around to light it I refuse to go near it. And quite frankly, anyone who knows me would agree that me staying away from the grill is the safest plan for me and anyone within a 5 mile radius.
In my opinion this recipe tastes the absolute best when the vegetables are grilled, but it’s still amazing with them roasted. Play around with the different flavours and ingredient combinations and really make this salad your own. I hope you give it a try!
Grilled Veggie, Wilted Kale, and Quinoa Salad
Makes 3 servings
1/2 cup cooked quinoa (I used white but any variety will work)
1 Red pepper cut into chunks
Head of garlic
2 corn (still on the cob)
1/2 red onion cut into chunks
4-5 cups baby kale
1/4 cup parsley
2 tbsp olive oil
salt and pepper (to taste)
garlic powder, chili powder, sesame seeds, etc.
Cook quinoa according to instructions and in last 4-5 minutes place the kale in the pot and cover with lid. This will steam the Kale and make it perfect. Place onion, garlic cloves, and red pepper on a heat proof skewer and drizzle with olive oil and spice however you want. I like simple salt and pepper with a mix of roasted garlic, red pepper flakes, cayenne, and sesame seeds. Grill on medium high flame turning periodically until evenly charred. At the same time drizzle small amount of oil on corn with salt and pepper and grill directly on grill until charred evenly. (My mom prefers to boil it first and then grill, but I don’t bother). Once everything is cooked let it cool enough to handle (or burn your fingers like me and don’t wait) and then transfer into a large mixing bowl. Cut the corn off the cob, mix in the grilled veggies, the quinoa and kale along with the parsley, any additional flavouring, and the juice of 1 lime. Mix it all up and then try not to eat this entire meal in 1 sitting.
Preheat over to 400 degrees. Drizzle vegetables in olive oil, season according to taste, then roast for 15 minutes. Remove from over flip everything around and place back into oven for another 5-10 minutes. (tip. I cut corn off the cob prior to roasting in the over to make it easier to cook). Mix everything together when finished the same as above. Enjoy!
A few variations on this simple salad are:
1. Don’t wilt the Kale (or whatever greens you choose). Serve the roasted veggies and quinoa over a bed of fresh Kale(if you like massage leaves first). I’m also a huge fan of romaine…
2. Add buckwheat instead of, or in addition to quinoa. I actually mixed quinoa and buckwheat in tonight’s salad and it’s so good.
3. Change up the veggies. I love asparagus, sweet potato, peas, and zucchini as well.
As I mentioned before, this is a simple salad, that has tons of potential. Feel free to mix up the ingredients however you see fit. Regardless of how you choose to dress your salad, the aroma of roasted veggies, however, will have your mouth watering and wanting more!
Have a great evening everyone! Love, peace, and fresh veggies!