Summer season Veggie Quinoa | MyFitnessPal

Get pleasure from nutty quinoa paired with flavorful grilled summer time greens like zucchini, peppers and carrots. This scrumptious grain and veggie salad might be loved alone or with a lean protein like grilled fish or rooster breast.

Energetic time: 25 minutes | Whole time: 45 minutes

Summer season Veggie Quinoa

Substances

• 1/3 cup (85g) white balsamic vinegar or white wine vinegar
• 2 tbsp further virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly floor black pepper
• 2 tsp molasses (or honey)
• 3 small (360g) zucchini or yellow squash or mixture of each, halved
• 1 medium (110g) white onion, lower into thick chunks
• 1 medium (120g) pink bell pepper, lower into thick chunks
• 2 medium (180g) carrots, quartered
• 2 3/4 cups (600g) low-sodium vegetable broth 
• 1 1/2 cups (255g) raw quinoa 
• 2 tbsp chopped contemporary basil

Instructions

Whisk collectively vinegar, olive oil, garlic, salt, pepper and molasses in a big bowl or zip high plastic bag. Add zucchini, onion, bell pepper and carrots; seal and toss to coat. Let marinate for 15 to half-hour whereas quinoa cooks.

Carry broth to a boil in a medium saucepan; stir in quinoa. Cowl, cut back warmth to low, and simmer till tender, about quarter-hour. Take away from warmth; put aside.

Put together a charcoal hearth or preheat fuel grill to medium-high warmth (400–425°F). Drain greens, reserving marinade.

Grill greens in a grill basket or on a greased grill grate for five to 7 minutes on both sides or till tender. Cool barely and chop greens into bite-size items.

Mix quinoa, grilled greens, chopped basil and reserved marinade in a big bowl. Serve at room temperature or chilled.

Serves: 4 |  Serving Measurement: 1 1/2 cups 

Vitamin (per serving): Energy: 368; Whole Fats: 11g; Saturated Fats: 2g; Monounsaturated Fats: 5g; Polyunsaturated Fats: 1g; Ldl cholesterol: 0mg; Sodium: 287mg; Carbohydrate: 59g; Dietary Fiber: 7g; Sugar: 11g; Protein: 11g

Vitamin Bonus: Potassium: 536mg; Iron: 21%; Vitamin A: 239%; Vitamin C: 92%; Calcium: 8%

Initially printed August 17, 2015; Up to date March 2026