Recipes

Quinoa Salad with Grilled Vegetables and Cottage Cheese

Name: Quinoa Salad with Grilled Vegetables and Cottage Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 medium zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 tablespoon Gay Lea Spreadables, melted; 2 tablespoons balsamic vinegar; 3 cups cooked quinoa; 2 green onions, chopped; 0.25 cup chopped fresh basil leaves; 0.25 cup chopped fresh parsley leaves; 1 cup Nordica 2% Cottage Cheese; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; 0.75 teaspoon salt; 0.75 teaspoon pepper; 0.25 cup toasted pine nuts

5.0

(1)

Add your rating & review

1 Photo

This recipe is perfect for a summery side dish, packed lunch, potluck, or even an after-school snack. A great make-ahead dish as well, this salad will hold, tightly covered, in the refrigerator for up to 3 days.

Recipe by Gay Lea Foods Co-operative®

Published on March 5, 2015

1

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 medium zucchini
1 red bell pepper
1 yellow bell pepper
1 tablespoon Gay Lea Spreadables, melted
2 tablespoons balsamic vinegar
3 cups cooked quinoa
2 green onions, chopped
¼ cup chopped fresh basil leaves
¼ cup chopped fresh parsley leaves
1 cup Nordica 2% Cottage Cheese
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 clove garlic, minced
¾ teaspoon salt
¾ teaspoon pepper
¼ cup toasted pine nuts

Directions

Preheat grill to medium-high. Slice zucchini lengthwise into strips. Core and quarter peppers. Toss zucchini and peppers with the melted Spreadables and half the balsamic vinegar. Place on the grill. Cook, turning as needed, for 7 to 10 minutes or until well-marked and tender. Cool to room temperature and chop into bite-sized pieces.
Toss chopped vegetables with cooked quinoa, onion, basil and parsley. Stir cottage cheese with lemon zest, lemon juice, garlic, salt, pepper, and remaining balsamic vinegar. Stir quinoa mixture with cottage cheese dressing until well combined. Sprinkle pine nuts over the salad (if using).

Tip:

For cooked quinoa, combine 1 cup (250 mL) quinoa in a pot with 1 1/2 cups (250 mL) water. Bring to a boil; cover and simmer on low heat for 12 minutes or until water is absorbed. Let stand, covered, for 5 minutes. Fluff with a fork and spread out on a plate to cool.

Nutrition Facts (per serving)

226	Calories
8g	Fat
29g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 226
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	10%
Cholesterol 9mg	3%
Sodium 421mg	18%
Total Carbohydrate 29g	10%
Dietary Fiber 4g	15%
Total Sugars 5g
Protein 12g
Vitamin C 96mg	480%
Calcium 26mg	2%
Iron 1mg	7%
Potassium 277mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.