Grilled Veggie Quinoa Salad
3/4 cup quinoa, washed
1/2 cup orzo (or other very small pasta)
1 onion, finely chopped
1 small zucchini, chopped
1 red pepper, chopped
7-8 button mushrooms, sliced
1 clove garlic, minced
handful of fresh parsley and basil, roughly chopped
Cook the orzo in plenty of boiling salted water for approx. 3-4 minutes, until just cooked. Drain, rinse and put aside.
Put the quinoa in a small pot and add 1 1/4 cup of water, a little salt and pepper, and a few parsley stems. Cover and simmer for approx. 8 minutes, until the quinoa has absorbed all the liquid.
Meanwhile, heat a few tablespoons of olive oil in a large frying pan. Sweat the onion until translucent, then add the mushrooms and zucchini and cook over medium heat until browned. Add the garlic, red pepper and a little salt and pepper, and cook until the pepper is soft. Stir in the quinoa, orzo and herbs. If the mixture looks dry, add more olive oil. Taste and add salt/pepper if necessary.
Serve hot or cold, as a main dish or side dish. If served cold, it may need a little lemon juice or red vegan wine vinegar to perk up the flavors.