Grilled Summer Kale Salad
A great chilled salad for those warm summer evenings.
- Preheat grill to medium-high heat.
- In a medium pot, add quinoa and water. Place over medium-high heat and bring to a boil, reduce to a simmer. Once water has cooked off, add Italian dressing and simmer for another 5 minutes. Remove from heat and place in refrigerator.
- In a large bowl, combine eggplant, zucchini, onion, oil, salt, pepper and garlic powder. Toss until coated. Place eggplant, zucchini and onions on grill. Grill vegetables until tender and slightly charred, about 5 minutes, turning occasionally. Transfer back to bowl and refrigerate for 10 minutes.
- Roughly chop vegetables and transfer back into bowl. Add kale, quinoa, green onion and feta. Toss. Refrigerate for additional 2 hours before serving.
Recipe Courtesy of Chef Megan, ALDI Test Kitchen