Quinoa lends its nutty deliciousness to this quick and easy grilled vegetable salad starring fresh asparagus and baby eggplant.
What You Need
Original recipe yields 6 servings
1 cup quinoa, uncooked
1/2 lb. 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 Balsamic Vinaigrette Dressing, divided
4 oz. (1/2 of 8-oz. pkg.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 1/2-inch chunks
1/4 cup loosely packed fresh basil, chopped
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Let's Make It
Heat grill 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.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the mozzarella chunks; sprinkle over salad after stirring in the basil.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.