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
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.