Quinoa Salad with Zucchini, Eggplant and Peppers

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Quinoa Salad with Zucchini, Eggplant and Peppers

 

1 eggplant, deseeded, diced into 1/4 inch squares

2 red peppers, deseeded, diced into 1/4 inch squares

1 1/2 zucchini, deseeded, diced into 1/4 inch squares

1/4 cup olive oil

4 stems fresh thyme, leaves and thin stems only

3 garlic cloves, minced

8 ozs. quinoa

1/2 tsp. salt

1/4 to 1/2 cup extra virgin olive oil

2 stems fresh thyme

salt and fresh ground pepper

 

1. In a large skillet at medium heat, add ? cup olive oil, garlic cloves,

cut vegetables, leaves of 4 stems thyme and salt. Sauté 10-12 minutes or

until crisp-tender. Set aside.

2. Meanwhile, cook the quinoa according to package directions until tender;

strain and run cold water over quinoa to stop it from cooking further.

3. In a bowl, mix the quinoa with the vegetables, add ? cup extra virgin

olive oil, remaining thyme and salt to taste. Mix well.

4. To serve, garnish dish with additional fresh thyme. Yields 9 to 12

servings.