Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 large red onion
- 8 ounces baby bella mushrooms
- 1 bunch asparagus
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Rinse quinoa under cold water, then combine with vegetable broth and sea salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Preheat grill or grill pan over medium-high heat. Toss sliced vegetables (bell peppers, zucchini, yellow squash, red onion, mushrooms, asparagus) with olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper.
- Grill marinated vegetables for about 5–7 minutes per side until charred and tender.
- For the dressing, whisk together olive oil, lemon juice, maple syrup (or honey), mustard, minced garlic, salt, and pepper.
- Fluff quinoa and divide among serving bowls. Top with grilled veggies and drizzle with dressing. Garnish with parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg