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Grilled summer veggies and quinoa salad you can make at home

Jesse Shaw, a chef at Nikanos in Ogunquit, shares a delicious salad using ingredients you might already have.

PORTLAND, Maine — If you are like so many Mainers who planted one zucchini or squash plant and now have enough to feed a small army than Jesse Shaw's grilled veggie salad is a perfect side dish or add some protein and have it for dinner. 

Ingredients:

  • - 1 Summer squash
  • - 1 Zucchini
  • - 2 Red onions
  • - 1 Pattypan squash
  • - 1 bell pepper
  • - Quinoa
  • -  Avocado
  • - 1 lemon, juiced & zested
  • - 1 Tbsp apple cider vinegar
  • - 1/3 cup extra virgin olive oil
  • - Canola Oil
  • - 1/2 tsp red pepper flakes
  • - 1/2 tsp agave (or simple syrup/honey)
  • - 1 tsp Dijon mustard
  • - 1 Clove of garlic, crushed
  • - 1 Shallot, minced
  • - 2 dashes of Worcestershire
  • - Mint
  • - Parsley
  • - Feta cheese
  • - Salt & pepper to taste

DIRECTIONS:

Half the veggies, drizzle with canola oil, salt, pepper, and seasoning of your choice. Grill veggies on high for 10-15 minutes, flip, and cook for an additional 3-5 minutes. 

Make vinaigrette:

  • zest lemon
  • juice lemon
  • 1 Tbsp apple cider vinegar
  • mince one or two cloves of garlic
  • dice one red onion
  • 1 Tsp of red pepper flakes
  • 1 tsp Dijon mustard
  • 2 dashes of Worcestershire
  • 1/2 tsp agave (or simple syrup/honey)
  • add salt & pepper
  • 1/4 cup of olive oil
  • mix vinaigrette

ASSEMBLE: 

In a bowl add cooked quinoa (follow directions on the package), herbs (parsley & mint), cut up grilled veggies, and top the salad with cut tomatoes, avocado the homemade vinaigrette and feta cheese.

Jesse Shaw is a chef at Nikanos in Ogunquit, a Mediterranean Bar and Grille.

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