I had a lot of veggetables from the farmer’s market wanted to make a meal out of them. So I saw a cooking light recipe for grilled veggies and made a few changes. I grilled up the veggies and added some quinoa, pinenuts, cheese and dressing and made a meatless meal. It was delicious and filling.
Grilled Veggies and Dill Quinoa
Author: One Green Fork
Ingredients
- 1 Zucchini or summer squash (or a mixture), halved and sliced
- ½ container of grap tomatoes
- 1 container of baby bella mushrooms, rinsed and stems removed
- 1 bunch of asparagus, remove ends, and cut into 2 inch pieces
- 1 red onion cut into 1 inch chunks
- 3 green onions, green parts sliced
- ¼ cup pine nuts
- olive oil
- juice of 1 lemon
- 1 cup quinoa
- 1 tsp fresh thyme, chopped
- 1 Tbsp fresh dill, chopped
- 1 clove of garlic minced
- Salt & fresh ground pepper
- shaved parmesan cheese
- ½ tsp Dijon mustard
Instructions
- Slice veggies and place in a ziploc bag. Add 1-2 Tbsp of olive oil and season with salt and pepper. Shake bag.
- Preheat grill and place grill basket on the grill while heating. Toast pine nuts over
- Heat water for quinoa and cook according to package for 1 cup of quinoa.
- Place veggies in heated grill basket and cook for 15-20 minutes shaking twice during cooking.
- When quinoa is done cooking ad juice form ½ of lemon, dill, green onions, and season with salt and pepper.
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