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- 2 cups quinoa
- 6 ½ cups spring water, divided
- 1 red onion, peeled & sliced into rings
- 1/4 cup balsamic vinegar
- 1/8 cup nama shoyu or light soy sauce
- Freshly ground black pepper
- 2 carrots, sliced into large strips
- 1 zucchini, sliced into large strips
- 1 red pepper, sliced into large strips
- Extra-virgin olive oil
- Celtic sea salt
- 1 ½ cups vegetable broth
- Pesto (recipe follows)
- 1/4 cup coconut oil
- 1/8 cup umeboshi (plum) vinegar
- 1/2 cup raw pumpkin seeds, soaked for 4 hours in spring water, then drained
- 1 cup fresh basil leaves
- 1 clove fresh garlic, chopped
- 1/3 cup extra-virgin olive oil
Soak quinoa in five cups spring water overnight in refrigerator.
Preheat grill pan or outdoor grill to medium-high heat. Marinate onion in balsamic vinegar and nama shoyu with some black pepper. Place remaining vegetables in a bowl and toss with olive oil, just enough to barely coat. Sprinkle with a little salt and black pepper. Reserving balsamic marinade, grill vegetables just to soften them; be careful not to burn. Remove from the heat and allow to cool.
Strain quinoa. Add quinoa, vegetable broth, and remaining spring water to a saucepan. Cover and bring to a boil over high heat. Once boiling, reduce to a very low simmer for approximately eight to 10 minutes. When all the liquid has been absorbed, turn off heat and allow to rest for two to three minutes.
Roughly chop grilled veggies into bite-size pieces. Mix with quinoa, pesto, coconut oil, umeboshi vinegar, and balsamic marinade. Serve immediately, or allow to cool.
Purée all ingredients in a blender or food processor until well-emulsified.