Summer Red Quinoa Salad
Serves 6 to 8
1 summer squash or zucchini, sliced lengthwise
1 each red and orange pepper, quartered
2 cobs corn
2 tbsp Longo’s 100% Pure Canola Oil
1 tsp each salt and pepper, divided
3 tbsp Longo’s Signature Organic Sicilian Extra Virgin Olive Oil with Lemon
2 tsp each lemon juice and white wine vinegar
1 tsp Longo’s Honey
1 pkg (450g) Longo’s Meal Kit Red Quinoa
1/2 cup chopped fresh Longo’s Basil
- •Toss squash, peppers and corn with canola oil in large bowl. Season with 1/2 tsp each salt and pepper. Place on preheated grill over medium- high heat. Grill, turning as needed, for 6 to 10 minutes, until nicely grill marked and tender; remove to bowl.
- •Cool vegetables to room temperature. Chop zucchini and peppers into bite-sized pieces and cut kernels from cobs. Return vegetables to large bowl.
- •Whisk olive oil, lemon juice, vinegar, honey, and remaining salt and pepper until combined. Add quinoa and basil to bowl of vegetables. Drizzle with dressing and toss until well combined.
A dash of advice
- Protein 11g
- Fibre 8g
- Fat 16g
- Sugar 9g
- Carbs 61g
- Sodium 390mg