FoodWage
Summer Veggie Quinoa
Enjoy nutty quinoa paired with flavorful grilled summer vegetables like zucchini, peppers and carrots. This delicious grain and veggie salad can be enjoyed alone or with a lean protein like grilled chicken breast or a hardboiled egg.
Ingredients for servings
Quinoa
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0.33 cup white balsamic vinegar white wine vinegar
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2 tablespoons extra virgin olive oil
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1 garlic clove minced
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0.25 teaspoon salt
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0.25 teaspoon freshly ground black pepper
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2 teaspoons molasses or honey
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3 small zucchini, halved or yellow squash or mix of both
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1 medium white onion cut into thick chunks
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1 medium red bell pepper cut into thick chunks
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2 medium carrots quartered
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2.75 cups low-sodium vegetable broth certified gluten-free if necessary
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1.5 cups uncooked quinoa certified gluten-free if necessary
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2 tablespoons chopped fresh basil
Directions
Whisk together vinegar, olive oil, garlic, salt, pepper and molasses in a large bowl or zip top plastic bag. Add zucchini, onion, bell pepper and carrots; seal and toss to coat. Let marinate 15 to 30 minutes while quinoa cooks.
Bring 1 3/4 cups broth to a boil in a medium saucepan; stir in quinoa. Cover, reduce heat to low, and simmer until tender, about 15 minutes. Remove from heat; set aside.
Prepare a charcoal fire or preheat gas grill to medium-high heat. Drain vegetables, reserving marinade.
Grill vegetables in a grill basket or on greased grill grate for 5 to 7 minutes on each side or until tender. Cool slightly and chop vegetables into bite-size pieces.
Combine quinoa, grilled vegetables and reserved marinade in a large bowl. Serve room temperature or chilled.