One of our super amazing Team Members at the clinic, Nancy, shared this amazing recipe with me for a grilled veggie salad. It had a key ingredient that I had never used before: chipotle peppers. Nancy said that the addition of these little gems would take the recipe to a whole new level. And boy was she right! Just a couple chopped peppers gave a really subtle kick of spice to the salad and a smokey chipotle flavour. Delicious! Thank you Nancy!! 🙂
These peppers can be a bit tricky to find. Grocery stores like Food Basics and Zehrs stock this in their Mexican food section or ethic food section.
Here’s how I put it all together…
I chopped up 2 small zucchini, 2 bell peppers and 1 red onion.
I sauteed these in a pan until golden. Alternatively, the recipe suggested grilling the vegetables, too.
While the veggies cooked, I prepared the quinoa and dressing.
For the Quinoa… Boil 2 cups of water. Add 1 cup of quinoa (rinsed and drained). Then bring water to a simmer and cook with lid on for about 10-15 minutes, or until the grain is tender but not mushy. Turn off the stove and let steam with lid on for 5 minutes. Remove lid and fluff with a fork.
For the Dressing… Whisk together…
3 tbsp olive oil
2 tbsp red wine vinegar
2 chipotle peppers in adobo, chopped
2 tsp raw honey
1/2 tsp ground cumin
1/4 tsp salt & pepper
Once the veggies are cooked, quinoa is fluffed and dressing is whisked… combine everything in a big bowl and mix well. Serve and enjoy!
This is my new favourite! It’s even better the next day and makes a great side dish the day I make it and a great left over for lunch or dinner!