Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy- to- prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish. Preparation time: 15 minutes Ready in: 45 minutes Grilling Time: 10 minutes Cooking Time: 20 minutes Makes: 6 to 8 servings Ingredients Instructions In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until all of the liquid is absorbed. Fluff with fork, remove from heat; let stand covered for 5 minutes. Place in serving bowl; let cool. Meanwhile, brush asparagus, orange pepper and onion with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat. Grill, covered, turning occasionally, until tender-crisp, 5 to 10 minutes. Transfer to cutting board as they are done. Let cool slightly and cut into bite-size pieces; stir into quinoa along with chickpeas and parsley. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature. Nutritional Information 1 Serving (When recipe serves 8):
