Quinoa Salad with Grilled Vegetables and Cottage Cheese recipe

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Ingredients

1 medium zucchini
1 red bell pepper
1 yellow bell pepper
1 tablespoon Gay Lea Spreadables, melted
2 tablespoons balsamic vinegar
3 cups cooked quinoa
2 green onions, chopped
¼ cup chopped fresh basil leaves
¼ cup chopped fresh parsley leaves
1 cup Nordica 2% Cottage Cheese
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 clove garlic, minced
¾ teaspoon salt
¾ teaspoon pepper
¼ cup toasted pine nuts

Nutrition Info

226.1 calories
carbohydrate: 28.7 g
cholesterol: 8.8 mg
fat: 7.7 g
fiber: 4.3 g
protein: 11.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 421.3 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to medium-high. Slice zucchini lengthwise into strips. Core and quarter peppers. Toss zucchini and peppers with the melted Spreadables and half the balsamic vinegar. Place on the grill. Cook, turning as needed, for 7 to 10 minutes or until well-marked and tender. Cool to room temperature and chop into bite-sized pieces.

  2. Toss chopped vegetables with cooked quinoa, onion, basil and parsley. Stir cottage cheese with lemon zest, lemon juice, garlic, salt, pepper, and remaining balsamic vinegar. Stir quinoa mixture with cottage cheese dressing until well combined. Sprinkle pine nuts over the salad (if using).

Recipe Yield

6 servings

Recipe Note

This recipe is perfect for a summery side dish, packed lunch, potluck, or even an after-school snack. A great make-ahead dish as well, this salad will hold, tightly covered, in the refrigerator for up to 3 days.

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