Recipe courtesy of Marc Murphy
Save Recipe Print
Quinoa Salad with Grilled Zucchini and Habanero Oil
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
10 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Bring a medium pot of heavily salted water to a boil. Add the quinoa and cook until tender, 8 to 10 minutes; drain and let cool.

Meanwhile, preheat a grill to medium high. Drizzle the zucchini and red onions with enough olive oil to coat, season with salt and pepper and toss. Grill the vegetables until well-marked and slightly soft, 3 to 4 minutes per side. Let cool, then chop and transfer to a large bowl.

Add the quinoa and basil leaves to the bowl and toss to combine. Whisk 1/4 cup olive oil, the lemon juice and habanero oil in a small bowl until emulsified (or combine in a blender); season with salt and pepper. Drizzle over the quinoa salad just before serving.

Photograph by Steve Giralt

More from:

Summer Parties

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Food Network Kitchen

Vegan Quinoa-Cranberry Stuffed Acorn Squash

Recipe courtesy of Food Network Kitchen

Chicken and Quinoa Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories