Smoky Grilled Vegetable & Quinoa Salad
A quick and vibrant summer salad featuring grilled seasonal vegetables and quinoa, seasoned with LA DALIA Smoked Pimenton for an added depth of flavor.
Ingredients
- 10 lbs Quinoa
- 15 lbs Zucchini
- 15 lbs Red Bell Peppers
- 10 lbs Red Onion
- 5 lbs Corn Kernels
- 4 oz LA DALIA Smoked Pimenton de la Vera D.O. Sweet
- 1 cup Olive Oil
- to taste optional Salt
- to taste optional Black Pepper
Instructions
- 1
Rinse quinoa under cold water. In a large pot, combine quinoa with 20 lbs of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until water is absorbed and quinoa is fluffy.
Chef's tip: Rinsing quinoa helps remove its natural coating, which can be bitter.
- 2
While quinoa is cooking, slice zucchini, red bell peppers, and red onion into uniform pieces for even grilling.
Chef's tip: Uniform sizes ensure even cooking.
- 3
Preheat grill to medium-high heat. Toss sliced vegetables with olive oil, LA DALIA Smoked Pimenton, salt, and black pepper.
Chef's tip: The smoked pimenton adds a unique smoky flavor that enhances the grilled taste.
- 4
Grill vegetables for about 8-10 minutes, turning occasionally until they are tender and have nice grill marks.
Chef's tip: Keep an eye on the vegetables to prevent burning.
- 5
Once cooked, remove vegetables from the grill and let them cool slightly. Chop into bite-sized pieces.
Chef's tip: Chopping after grilling allows the flavors to meld better.
- 6
In a large mixing bowl, combine cooked quinoa, grilled vegetables, and corn kernels. Toss gently to combine.
Chef's tip: Add additional olive oil or lemon juice for extra flavor if desired.
- 7
Serve chilled or at room temperature. Garnish with fresh herbs if available.
Chef's tip: Fresh herbs like parsley or cilantro can enhance the freshness of the dish.