Grilled vegetables salad with quinoa and basil vinaigrette, or else the summer in your plate! A fragrant, tasty and light dish, ideal for those who are on a diet. It is easily adjusted depending on what vegetables you have in the fridge. I think you’ll like it very much 🙂
The salad contains zucchini, tomatoes, onions, red peppers, two kinds of mushrooms and quinoa. Mushrooms and quinoa make the dish very rich in protein. Quinoa is rich in protein and omega-3 fatty acid that benefits the heart, is a good source of phosphorus, magnesium, potassium and iron and a good source of fiber. The protein content of quinoa (14%), is very high but the most important is that quinoa is a complete protein source, unlike the majority of plant foods. It is also a good source of calcium and contains significant amounts of manganese and zinc. It is onsidered an antioxidant, macrobiotic, ideal for elderly people, since it helps raising the hematocrit, and is said to help in brain perfusion, concentration and mental performance.
Since I first made this salad I have made it many times. I have tried it with olive oil and sesame oil. It was delicious both ways. But I suggest you try it with sesame oil, if you want. I loved it!
The basil vinaigrette fits perfectly with this salad. The presence of the basil is barely perceived without covering other flavors. Keep the recipe, it will become one of your favorite vinaigrettes.
- • 3 medium zucchini, cut into thin slices
- • 1 medium tomato, cut into thin slices
- • 1 small onion, cut into thin slices
- • 2 red bell peppers, cut into thin slices
- • 3 portobello mushrooms, cut into medium-sized pieces
- • 250 g. white mushrooms cut into medium-sized pieces
- • 1 cup cooked quinoa *
- • 2 tablespoons sesame oil or olive oil
- • salt, freshly ground black pepper
- • 1 tablespoon sesame oil or olive oil
- • 1 tablespoon balsamic vinegar
- • juice of one lemon
- • ¼ - 1/3 cup fresh basil leaves
- • salt, freshly ground black pepper
- Preheat oven to 200 ° C.
- Put all the chopped vegetables and mushrooms in a large pan, pour sesame oil, relish with salt and pepper and bake for about 30 minutes, until tender.
- Meanwhile cook quinoa*.
- Make the basil vinaigrette by blending all ingredients in a food processor .
- Serve the salad with grilled vegetables and quinoa warm or at room temperature and pour in the basil vinaigrette.
*Instructions on how to cook quinoa can be found here.
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