Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup uncooked quinoa
- Salt & pepper, to taste
- 2 cups water or vegetable broth
- Salt & pepper, to taste
- 2 zucchinis, sliced into rounds
- 1 red capsicum, cut into strips
- 1 yellow capsicum, cut into strips
- 1 red onion, sliced into rings
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp dried herbs (such as thyme, oregano, rosemary)
- 3 tbsp olive oil
- 1 clove garlic, minced
Method
- Place quinoa in a pot on a camping stove with water or vegetable broth and a pinch of salt and pepper.
- Bring to a boil, then reduce the heat, cover and simmer for about 15-20 mins or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it cool.
- While the quinoa is cooking, heat your campfi re grill or camp stove.
- In a large bowl, toss the zucchini, capsicum and red onion with olive oil, salt, pepper and dried herbs.
- Grill the vegetables until tender, about 5-7 mins on each side.
- Make the dressing (or make it earlier and bring it along with you): in a small jar, whisk together olive oil, apple-cider vinegar, minced garlic, salt and pepper. Set aside.
- In a large bowl, combine the cooked quinoa and grilled vegetables.
- Drizzle the dressing over the salad and toss everything together until well combined.
- Serve and enjoy your healthy camping meal.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
