A few weeks ago, I was selected to participate in the Very Vegetarian Recipe Challenge hosted by OXO and Plated. It’s a really fun event – OXO sent bloggers a package of cooking tools to use in creating a vegetarian dinner recipe for Plated. Plated is a service that sends you the ingredients to make a gourmet dinner in under 30 minutes – and they’ll be selecting a few of the recipes submitted to the Very Vegetarian Recipe Challenge to feature in their meal plans next month. Very cool, right?
I had a lot of fun coming up with a dish to make and submit. This one turned out perfectly – it clocks in at just about 20 minutes and is ridiculously easy to get on the table. It’s also one of those vegetarian meals that will easily please meat eaters too. It can also easily be made vegan – just make sure you’re using a vegan barbecue sauce and skip the cheddar.
Barbecue Quinoa Salad
1 cup quinoa
2 cups water
1/3 cup barbecue sauce
1 Tbsp. Cajun seasoning
1/3 cup + 1 Tbsp. olive oil
1 small head broccoli
1 ear of corn
1 red bell pepper
1 cup black beans
2 oz. cheddar cheese
4 green onions
Salad dressing shaker (or small bowl + whisk)
Medium skillet or frying pan
Corn peeler (or sharp knife)
Prepare quinoa: Rinse the quinoa and add to a small saucepan. Add 2 cups of water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, until all water is absorbed.
Prepare dressing: In a salad dressing shaker, combine the barbecue sauce, Cajun seasoning and 1/3 cup olive oil. Shake until well combined. Set aside.
Cook vegetables: Heat the remaining 1 Tbsp. olive oil in a skillet or frying pan over medium heat. Chop the broccoli into bite-size pieces (florets only) and dice the red pepper. Add both to the pan. Using a corn peeler, remove the kernels from the corn and add to pan. Cook for 5-7 minutes, until broccoli starts to soften. Move the veggies around with tongs occasionally to keep from burning. Add the black beans and cook for an additional 2-3 minutes.
Prepare toppings: Shred the cheddar cheese and dice the green onions.
Assemble the dish: Add the quinoa and cooked veggies to a large bowl. Pour the dressing mixture over and toss using the tongs until evenly coated. Divide between two bowls and top with shredded cheddar and diced green onions.