Grilled Vegetable Quinoa
Created By : littleke
Eggplant, zucchini, red peppers and onion combine with nutty quinoa for a wonderful side dish.
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Prep Time |
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20 minutes |
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Cook Time |
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20 minutes |
| Serves 8 |
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 |
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1 1/2
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cup quinoa
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3
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cup water
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1/2
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cup canola oil
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1/2
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lemon juiced, juice reserved
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1
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tsp salt
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1/2
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tsp black pepper
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1
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tbsp Dijon mustard
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3
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tbsp white wine vinegar
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1/4
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cup parsley chopped
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2
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tbsp fresh thyme chopped
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1/2
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yellow onion sliced into 1 inch thick slices
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3
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wooden skewers
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1
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eggplant sliced lengthwise into 1/2 inch thick slices
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3
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zucchinis sliced lengthwise into 1/4 inch thick slices
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3
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garlic cloves
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1
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cup roasted red peppers
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Preheat your grill on high.
Combine quinoa and water in a large saucepan. Bring water to a boil, cover, reduce heat to low and simmer for 15-20 minutes until quinoa is fluffy. Remove quinoa from pan and place in a large bowl to cool.
Meanwhile, lightly brush eggplant, and zucchini slices with oil. Sprinkle lightly with salt and pepper. Skewer onion slices to hold the onion together. Wrap garlic cloves in foil. Place garlic wrapped in foil on grill. Allow it to sit on the heat for 10-15 minutes.
Grill eggplant, onion and zucchini until lightly translucent and tender with nice grill marks.
Remove vegetables and garlic from the grill and chop vegetables into 1/2-1 inch pieces. Mince garlic.
For Dresssing:
Combine oil, lemon juice, vinegar, mustard, thyme, parsley, salt and pepper in a bowl. Whisk to combine.
Combine quinoa, chopped vegetables, roasted red peppers, garlic and dressing in a large bowl. Toss to combine. Serve immediately or refrigerate overnight.