Ingredients
Scale
- 1 cup uncooked tri-color or white quinoa
- 2 cups vegetable broth or water
- 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 (for dressing)
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (for dressing)
Instructions
- Rinse quinoa under cold water and combine with vegetable broth and salt in a medium saucepan. Bring to a boil then reduce heat to low and simmer for about 15 minutes until liquid is absorbed. Let stand covered for 5 minutes before fluffing.
- Preheat grill or grill pan over medium-high heat. In a bowl, mix olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper. Toss sliced vegetables in marinade until well-coated.
- Grill vegetables for about 5-7 minutes per side until tender with char marks.
- In another bowl, whisk olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, garlic along with salt and pepper to taste.
- Serve cooked quinoa topped with grilled vegetables and drizzle dressing over each bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 420
- Sugar: 6g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg