Quinoa lends its nutty deliciousness to this quick and easy grilled vegetable salad starring fresh asparagus and baby eggplant.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup quinoa, uncooked
1/2 lb. (225 g) fresh asparagus spears, trimmed
1 small baby eggplant, cut lengthwise into 1/2-inch-thick slices
1 yellow pepper, quartered
1 small red onion, cut into 1/2-inch-thick slices
1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
100 g Cracker Barrel Part Skim Mozzarella Cheese, cut into 1/2-inch chunks
1/4 cup loosely packed fresh basil, chopped
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How do I make it ?
Heat barbecue on medium heat.
Cook quinoa as directed on package.
Meanwhile, brush vegetables evenly with 3 Tbsp. dressing. Grill 5 to 7 min. or until crisp-tender, turning after 4 min.
Cut vegetables into 1-inch pieces; place in large bowl. Add quinoa and remaining dressing; mix lightly. Stir in cheese and basil.
Kraft Kitchen Tips!
Substitute 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese for the mozzarella chunks; sprinkle over salad after stirring in the basil.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 280 mg
Carbohydrate 24 g
Fibre 3 g
Sugars 3 g
Protein 10 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.