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Makes 4 servings
2 cups red quinoa (can substitute any color), washed
3 cups water
1 tablespoon vegetable oil
1 cup zucchini, cut into half moons
1 cup yellow summer squash, cut into half moons
½ tablespoon lime juice
½ tablespoon orange juice
½ tablespoon lemon juice
½ tablespoon honey
½ tablespoon extra-virgin olive oil
1 teaspoon salt
1 cup green grapes, cut in half
½ cup diced green onions
¼ cup raisins
¼ cup toasted almonds
1 orange, peeled and cut into segments
¼ cup goat cheese, crumbled small
1 cup diced, cooked chicken breast (can omit for vegetarian meal)
1. This dish is easiest if prepped and cooked at home and assembled at the campsite. However, it can also be prepared on an open fire. The directions are the same.
2. Place water and quinoa in a pot and bring to a boil. Reduce to a simmer and cover. Cook about 20-30 minutes, or until the water is absorbed. Remove from heat and cool.
3. Heat the vegetable oil in a cast-iron skillet, and when hot, add zucchini and squash. Saute over medium heat for about 3 minutes. Remove skillet from heat and cool.
4. In a bowl, mix together the lime juice, orange juice, lemon juice, honey, olive oil and salt. Add the cooled quinoa and zucchini/squash mixture and toss thoroughly. Mix in the grapes, green onions, raisins, almonds, orange slices and goat cheese. Add the chicken breast if desired.
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