More quinoa! I hope I’m not putting myself in an unpopular niche, but seriously, people. Quinoa is where it’s at.

My sister and brother in law were in town for a couple days, so I made this for Sunday lunch. If you’re one of those people who use the weekends to “cheat” on their diets or healthy habits, try making something that is truly delicious and satisfying as well as healthy this coming weekend. You’ll feel so much better and you won’t miss the grease.

I don’t know why, but using a grill pan to cook zucchini (I wish I had an actual grill) gives it a totally different flavor that is just wonderful. It’s the char. It must be. My conversation with my husband went like this.

Alex: What did you put on the zucchini?

Me: Salt

Alex: Really? It’s like I’m tasting it for the first time.

Time saver tip: make the quinoa ahead of time and let it sit on the stove until you’re ready or quickly warm in the microwave before plating. It’s better if the quinoa isn’t super hot anyway.

Ingredients // serves 4

2 red bell peppers
2 large zucchini
1 bag of prewashed baby spinach
1/2 a large cucumber
8 radishes
1/2 cup uncooked quinoa

olive oil
red wine vinegar
salt
pepper

Recipe //

Combine the quinoa and one cup of water in a small pot. Bring to a boil and simmer for 10-12 minutes or until all of the water has been absorbed. Let sit for 10 minutes or longer.

Cut the red peppers in half, throw out the seeds and ribs, and cut the halves in half. Cut the zucchini in half and then cut the halves into thirds length wise. Use a grill pan and some vegetable oil to cook the vegetables on each side until you get some nice color on the zucchini and good char marks on the peppers. Salt to taste.

Peel the cucumber. Slice the radishes and cucumber and roughly chop the spinach.

Place a hand full of chopped spinach on each plate, top with a spoon full if quinoa and sprinkle some radishes and cucumber on top. Place three slices of zucchini and two pieces of pepper next to it.

I dress the salad simply with some salt and pepper, a drizzle of extra virgin olive oil and some red wine vinegar.

Value food and cheer and song