Sunday, June 1, 2014
Quinoa with Grilled Vegetables
Makes 8-12 servings
3/4 cup olive oil, divided
2 cups quinoa (uncooked)
3 1/2 cups water
vegetable boullion cube
1 small red onion, cut into chunks
2 zucchini, cut into chunks
2 summer squash, cut into chunks
salt & pepper to taste
1 pint grape tomatoes, halved
1/4 cup lemon juice
1/3 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
4 oz. feta, crumbled
1. Heat 1 TB olive oil in large pot. Add quinoa & toast 2-3 minutes. Add water & cube; bring to boil, reduce heat, cover & simmer 15 minutes. Let cool a little.
2. Meanwhile, heat grill. Place onion, zucchini, & squash in large bowl & toss with 3 TB olive oil, salt & pepper. Place in large grill basket & cook until nicely grill-marked & tender. Add to quinoa with tomatoes & toss gently.
3. In small bowl, whisk together 1/2 cup olive oil & lemon juice. Add to quinoa mixture with basil, mint, & feta. Toss gently to coat.