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.
Summer Veggie Quinoa Ingredients 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. Nutrition Information Serves: 4 | Serving Size: 1 1/2 cups Per serving: Calories: 361; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 559mg; Carbohydrate: 57g; Dietary Fiber: 7g; Sugar: 11g; Protein: 11g Nutrition Bonus: Potassium: 430mg; Iron: 20%; Vitamin A: 127%; Vitamin C: 93%; Calcium: 8% Energizing Tips (optional) Photo Credit: Julia Rutland
