Quinoa Recipe: Grilled Pepper and Mozzarella Quinoa Salad

Eating healthy and enjoying delicious foods can go hand in hand. It is especially easy in the summertime when so much produce is at its peak. Regardless of your skill level in the kitchen, you can learn how to make healthy and tasty meals.
The recipe below may introduce you to a food that you have not tried before – quinoa. Quinoa recipes are popping up everywhere and when you look at it, it really isn’t all that surprising. Quinoa is a gluten free seed that is related to spinach and chard. It is often referred to as a grain, but technically it is a pseudo grain. Although its overall nutritional profile is indeed quite impressive, perhaps the reason that quinoa has gained so much attention is its protein content.

In fact, some nutritional experts have gone so far as to say that quinoa is the most perfect source of plant based protein in the world. Most plant protein sources are considered “incomplete” because they lack at least one of the necessary essential amino acids. However, quinoa has all nine of these amino acids. The World Health Organization has declared the protein quality of quinoa to that found in dehydrated whole milk. The obvious benefit of quinoa is that it is low in calories and doesn’t have saturated fat or cholesterol.

If you think that something so healthy has to taste bad, you will be pleasantly surprised with this quinoa recipe Enjoy!

Grilled Pepper and Mozzarella Quinoa Salad

Quinoa

Quinoa is an excellent source of protein

4 cloves minced garlic
2 tablespoons extra virgin olive oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 cup cherry tomatoes, quartered
1 red onion, sliced thin
1 cup cooked quinoa
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon fresh ground black pepper
8 ounces fresh mozzarella, diced
1/3 cup fresh basil, chopped fine

Directions

Combine 2 tablespoons extra virgin olive oil with garlic. Allow to sit.

Preheat a grill to medium high. Cut peppers in half and discard seeds and stems. Form into a flat panel and place on grill. Grill covered, turning occasionally, for 10 minutes. Cut into strips and transfer into a medium bowl.
Add cherry tomatoes, red onion, and cooked quinoa to the bowl with the peppers.

Add red wine vinegar, salt and ground black pepper to olive oil mixture.

Add fresh mozzarella and basil to the pepper mixture and toss with dressing. Serve at room temperature or chilled. Will keep fresh in the refrigerator for two days.