This was a salad I originally came up with this past summer for one of our Friday Night Steak Club events out on the grilling deck. Quinoa has been hailed as a "super grain" due to the facts it has almost twice as much...
Rinse the quinoa: Measure 2 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the garlic and shallot. Allow to brown slightly then add the quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Add liquid and bring to a boil: Stir in 4 cups of broth and the salt. Bring to a rolling boil.
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
Place all the veggies in their own mixing bowl. Drizzle with olive oil, balsamic, garlic, rosemary, thyme, chili flakes, salt and pepper. Toss to coat veggies evenly.
Preheat grill to medium high. Place the veggies on the grill and allow all to cook until tender. A little char is Ok and will add to the flavor.
Remove veggies from grill. Allow to cool before chopping into bite size pieces.
Combine chopped grilled vegetables and quinoa in a large bowl. Drizzle with additional olive oil and adjust seasoning. You may want more balsamic to brighten the salad.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.