Herb & Vegetable Quinoa

Herb & Vegetable Quinoa

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From: Diabetic Living Magazine

Grilled fresh asparagus, zucchini and summer squash are mixed with quinoa in this thyme- and parsley-flavored side dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ¾ cup quinoa
  • ¼ cup red wine vinegar
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ to ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large red onion, cut into ½-inch-thick rings (9 ounces)
  • 2 small yellow summer squash (8 ounces each), trimmed and halved lengthwise
  • 2 small zucchini (8 ounces each), trimmed and halved lengthwise
  • 8 ounces trimmed thick fresh asparagus spears
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh parsley

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 145 calories; 6 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 5 g protein; 5 g sugars; 82 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, 1 vegetable

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