Enjoy fluffy quinoa mixed with sweet grilled vegetables. This dish works well on its own or with a piece of lean protein like fish or chicken.
Active time: 25 minutes | Total time: 45 minutes
Summer Veggie Quinoa
Ingredients
- 1/3 cup white balsamic or white wine vinegar
- 2 tbsp extra‑virgin olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tsp molasses (or honey)
- 3 small zucchini or yellow squash, halved
- 1 medium white onion, cut into thick pieces
- 1 medium red bell pepper, cut into thick pieces
- 2 medium carrots, quartered
- 2 ¾ cups low‑sodium vegetable broth
- 1½ cups uncooked quinoa
- 2 tbsp fresh basil, chopped
Directions
- In a large bowl or zip‑top bag, whisk together the vinegar, oil, garlic, salt, pepper, and molasses. Add the zucchini, onion, pepper, and carrots. Seal and toss until everything is coated. Let it sit while you cook the quinoa.
- Bring the broth to a boil in a saucepan. Stir in the quinoa, cover, and simmer on low heat for about 15 minutes, or until fluffy. Remove from heat and set aside.
- Heat a charcoal grill or a gas grill to medium‑high (about 400‑425°F). Drain the vegetables, saving the leftover dressing.
- Place the veggies in a grill basket or on a lightly oiled grate. Grill 5‑7 minutes per side, until tender. Let them cool a bit, then chop into bite‑size pieces.
- Combine the cooked quinoa, grilled vegetables, chopped basil, and the saved dressing in a big bowl. Mix well and serve at room temperature or chilled.
Serves: 4 (about 1½ cups per serving)
Nutrition (per serving): 368 calories, 11 g fat, 7 g fiber, 11 g protein, 59 g carbs. Rich in potassium, iron, vitamin A, and vitamin C.