Grilled Veggies and Quinoa Salad Recipe

Grilled Veggies and Quinoa Salad

4 to 6
Organic Ingredients:
  • 1 cup red quinoa
  • 1 cup pearl quinoa
  • 4 cups water
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 avocado
  • ¼ cup pine nuts
  • olive oil (for grilling)
  • 1 Tablespoon Garden of Life Extra Virgin Coconut Oil
Dressing Ingredients:
  • ¼ cup olive oil
  • 1 cup cubed pineapple
  • 2 Tablespoons lemon juice
  • 1 Tablespoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon parsley
  • 1 Tablespoon apple cider vinegar
  1. Heat water and coconut oil in a pot; once it's at a low boil, add quinoa. Reduce heat and let quinoa cook for about 15 minutes: then let cool.
  2. While the quinoa is cooking, you can grill the veggies. Heat the grill to medium-high. Cut peppers into four pieces each and brush with olive oil, then sprinkle salt and pepper on each piece. Place pepper pieces directly on the grill and let cook for three to four minutes, then flip and cook another three minutes. Let peppers cool.
  3. With a fork, mix together dressing ingredients and pour over quinoa. Cut peppers into bite-sized pieces and toss into the quinoa, along with pine nuts. Garnish with sliced avocado. (Lasts two to three days refrigerated.)


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