Grilled Veggie Quinoa Recipe

Veggies from the garden or farmers' market (or even the store) take center stage in this summer quinoa meal.
  • Ready in: 25 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes 6 servings

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  • 3 tablespoons olive oil
  • 1 packet Grilled Veggie Dip Mix , divided
  • 1 medium zucchini, cubed
  • 1 medium yellow summer squash, cubed
  • 1 small red onion, cubed
  • 1 red bell pepper, cubed
  • 1 (8 ounce) package baby bella mushrooms, quartered, optional
  • 1 cup uncooked quinoa
  • 2 cups reduced sodium chicken broth

cooking methods

  • Grill
  • Stovetop


  1. Prepare grill to medium heat. In a gallon freezer bag, combine oil and half the packet of Grilled Veggie Dip Mix. Add next 5 ingredients; salt and pepper as desired. Seal well; toss to coat. Set aside.
  2. Prepare quinoa according to package directions using chicken broth, stirring in remaining Grilled Veggie Dip Mix with broth.
  3. Meanwhile, place a grill basket on grill. When hot, add veggies from bag. Grill, stirring occasionally, until tender and lightly browned, about 10-15 minutes, or until desired doneness.
  4. Stir grilled veggies into cooked quinoa.

Makes 6 servings.

Make Ahead: Prepare step 1. Refrigerate up to 1 day ahead.

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