Ingredients
For grilled vegetables
- 2 medium red bell peppers, seeded & quartered
- 2 medium portobello mushroom caps
- 2 whole lemons, halved
- 2 Tbsp olive oil
- 1/2 tsp salt
For completed salad
- 5 oz bunch arugula
- 1 cup pecorino cheese, crumbled
- 1 cup quinoa, cooked
- 3 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Servings: servings
Units:
Instructions
- Heat grill to medium-high heat.
- Brush peppers, mushroom caps, and lemons with the 2 Tbsps of oilive oil and sprinkle with 1/2 tsp salt.
- Grill mushrooms until tender (approx 15 min.), turning once.
- Grill lemons , cut side down, until charred (approx 8 min,)
- Grill peppers, until softened (approx 6 min.) turning once.
- Combine the arugula, Pecorino cheese, cooked quinoa, 3 Tbsp olive oil and remaining salt and pepper.
- Thinly slice peppers, chop mushrooms, and add to the arugula-quinoa mixture. Squeeze juice of lemons over salad and toss well.
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