Monday, July 24, 2017

Poblano Chili And Grilled Zucchini Quinoa Salad With Honey Mustard Dressing, Olives, Pine Nuts And Feta

Poblano Chili And Grilled Zucchini Quinoa 
Salad With Honey Mustard Dressing, 
Olives Pine Nuts And Feta
Serves 4.
1 T. olive oil
1 tsp minced garlic
1 cup quinoa, rinsed well and drained
1 3/4 cups chicken broth or water
1/4 tsp. salt
1/4 cup white wine vinegar
1 T. honey
2 tsp. Dijon mustard
1/2 tsp. orange zest
1/2 cup extra-virgin olive oil
Salt and pepper to taste
1 large or 2 small poblano chili
2 medium zucchini
2 ears corn, husked
2 T. grapeseed or vegetable oil
1/2 cup quartered cherry tomatoes
1-4 oz. can sliced black olives
3 T. toasted pine nuts
3 T. chopped cilantro
1/2 crumbled sheep's milk feta cheese
Salt and pepper to taste

1. Heat olive oil in a 2-quart saucepan over medium high heat.  Add garlic and cook 15 seconds; do not brown.  Add quinoa and toss for 1 minute.  Add broth or water and salt and bring to a boil, stirring until it boils.  Lower heat, cover and cook for 12 to 15 minutes or until all water is absorbed and quinoa has softened but not turned mushy.  Remove from heat, remove lid and let rest 2 minutes; fluff with a fork and cool while grilling vegetables.

2. For dressing, whisk all ingredients together tasting for salt and pepper.  Refrigerate until serving time and up to 2 days.

3. Preheat grill.  Cut open poblano chili and remove stem, seeds and membrane.  Cut zucchini lengthwise into 1/4-inch-thick slices.  Brush chili, zucchini and corn with oil and grill until tender.  Dice chili and zucchini and cut corn off cobs; toss with quinoa.  Add just enough dressing to coat salad well without making it soggy.  Toss in tomatoes, olives, pine nuts, cilantro and feta cheese.  Season to taste salad with salt and pepper.

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