Quinoa Salad with Grilled Vegetables and Cottage Cheese

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 226 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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).