Grilled fresh asparagus, zucchini and summer squash are mixed with quinoa in this thyme- and parsley-flavored side dish. Source: Diabetic Living Magazine
Cook quinoa according to package directions; drain well in a fine-mesh sieve and keep warm. For vinaigrette, in a screw-top jar combine vinegar, oil, garlic, crushed red pepper, salt and black pepper. Cover and shake well to combine; set aside.
Spread cut vegetables in a single layer on a large baking pan. Brush evenly with 2 tablespoons of the vinaigrette. If desired, cover grill grate with foil before adding vegetables. For a charcoal or gas grill, grill vegetables in a single layer on the rack of a covered grill directly over medium heat 10 to 12 minutes or until crisp-tender, turning once halfway through grilling time.
Transfer grilled vegetables to a clean cutting board; cut up. Add thyme and parsley to the remaining vinaigrette; shake well. In a large bowl, combine cut-up vegetables, cooked quinoa and herb-vinaigrette mixture.
1 fat, 1 starch, 1 vegetable