Quinoa Salad with Zucchini and Poblano Pepper
If you are still unsure about quinoa, here is another salad to try. Quinoa is a complete protein ( containing all 9 essential amino acids) which is rare in none animal protein sources. It is also an excellent source of fiber as well as minerals. Quinoa can be incorporated into many dishes with lots of veggies for very tasty vegetarian meals. Like this one!
MAKES: 2 Servings
PREP/COOK TIME: 50 Minutes
2/3 cups dried quinoa
1 cup Magic Mineral Broth
½ teaspoon salt
2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium zucchini, diced
1 poblano pepper, roasted, peeled, seeded and diced (may substitute a fresh pasilla pepper or green pepper)
4 radishes, thinly sliced
1/4 cup toasted pine nuts
1/4 cup minced chives
Rinse and drain the quinoa, then place in a small, heavy pot with a tight-fitting lid. Add the Magic Mineral Broth; bring to a boil over high heat, then immediately cover and reduce the heat to low. Cook for 20 minutes, or until all the broth is absorbed and the quinoa is fluffy. Allow to cool to room temperature. (Quinoa can be made a few days in advance.)
Roast the pepper by brushing lightly with olive oil and placing in a hot grill, and char on all sides. Alternatively you can char it on a gas burner or under a broiler. Then place the pepper in a bowl and cover tightly with plastic wrap and allow to cool. The skin will then peel off the pepper easily. If you want to skip this step you can use the pepper raw.
Dissolve the salt in the lemon juice in a liquid measuring cup, then add the black pepper and oil, whisking to form an emulsified dressing.
Combine the cooled quinoa in a bowl with the zucchini, peppers, radishes, pine nuts, most of the chives and the dressing. Gently fold to combine. Top with the remaining chives.