Recipe Image

Herb & Vegetable Quinoa

  • 30 m
  • 40 m
Diabetic Living Magazine
“Grilled fresh asparagus, zucchini and summer squash are mixed with quinoa in this thyme- and parsley-flavored side dish.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019