Grilled Veggie Quinoa Recipe
Veggies from the garden or farmers' market (or even the store) take center stage in this summer quinoa meal.
ingredients
- 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
directions
- 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.
- Prepare quinoa according to package directions using chicken broth, stirring in remaining Grilled Veggie Dip Mix with broth.
- 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.
- Stir grilled veggies into cooked quinoa.
Makes 6 servings.
Make Ahead: Prepare step 1. Refrigerate up to 1 day ahead.