July 17, 2011

Grilled Vegetables with Quinoa

Visiting the market this morning was another reminder why I love summer. There’s the sunshine and my garden in bloom. I love the warmth, albeit, today’s humidity is a little much. But the markets make me smile like the sunshine can’t. I need to restrain myself otherwise I’ll come home with too much and end up feeding the composter instead of me.

There is such a variety of colour -- the radishes, beans, beets, peppers, tomatoes, peas, squash, and of course berries. It’s berry season and I couldn’t resist bringing home a big basket of both strawberries and raspberries. They are washed and ready to go, but alas, I don’t want to put the oven on with it being 33°out (39 with the humidity – oh, Ottawa in summer!!!).





Thank goodness for BBQs and this summer our new little guy (no six-burner BBQ for us thanks!) is getting lots of action. Vegetables are usually on one side, grilling away with some light marinade or just salt and pepper. Tossing it with quinoa rounds it out to a nice meal for a hot summer day. Plus, with all the potlucks, BBQs and picnics happening, it travels perfectly without getting soggy. Another perk with summer: you can substitute or switch up the vegetables to your liking or what is in season at the moment.


Grilled Vegetables with Quinoa (original recipe was in Metro in early June)
1 lb asparagus, chopped
1 pepper, seeded and chopped
2 small zuchinni, chopped
Salt and pepper
¼ cup olive oil
1  1/3 cup cooked quinoa
1/3 cup chopped sundried tomatoes
1 tsp lemon zest
4 tsp lemon juice
2 tsp honey
¾ cup feta cheese (optional)
¼ cup each fresh chopped chives and dill
¼ pine nuts
Toss together all the vegetables with 1 tsp olive oil, salt and pepper. Place vegetable in a foil tray and grill over medium heat, turning occasionally. Let cool. Cook quinoa and need end of cooking time toss in the sundried tomatoes. Place in a serving bowl and mix in vegetables. In a bowl, combine lemon juice, lemon zest, honey, and remaining oil. Pour over quinoa and vegetables and mix. Add in herbs, feta and nuts. Toss and serve.

**Quinoa is so easy to make, just treat it like rice. 1 cup quinoa to 2 cups boiling water. Want to add extra flavour? Add half a gf stock cube.

1 comments:

Psychgrad said...

Nice to find your blog! I just made a quinoa salad for dinner and am looking forward to leftovers tomorrow. I have a bunch of zucchini to eat up... This looks like a great way to use them.

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