Recipe: INGREDIENTS • 1 medium zucchini, cut into 1 inch chunks • 1 medium summer squash • 1 cup grape tomatoes, cut in half • 1 red onion, cut into chunks • 1 bell pepper, chopped • 1 tbsp. olive oil • 1/2 tsp. salt • 1/4 tsp. pepper • 2 cups cooked and cooled quinoa (cook in chicken stock for more flavor) • 1/2 cup shredded sharp cheddar • 4 tbsp. fresh lime juice • 1 garlic clove • 1/2 tsp. sugar • 1/2 tsp. salt • 4 tbsp. olive oil
INSTRUCTIONS 1. Preheat oven to 425 degrees. Toss vegetables with 1 tsbp. olive oil, salt, and pepper. Pour onto a jelly roll pan or baking sheet with a rim. Roast for 10-15 minutes, or until veggies are soft and lightly browned. Remove from oven and allow to cool.
2. In a large bowl combine roasted veggies with quinoa, and shredded cheddar. Set aside.
3. In the bowl of a food processor, combine lime juice, garlic clove, sugar, salt, and olive oil. Pulse in food processor until all ingredients are processed. You may need to add a bit more lime juice to get vinaigrette to a pourable consistency. Pour vinaigrette over quinoa salad and toss to coat. Serve room temperature or cold.
Camera used: Sony HDR-CX110 Movie editing software: iMovie '11
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