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

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

145 calories; protein 5g; carbohydrates 19g; dietary fiber 3g; sugars 5g; fat 6g; saturated fat 1g; sodium 82mg.