Quinoa with Grilled Summer Squash & Green Beans

Name: Quinoa with Grilled Summer Squash & Green Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 cup quinoa; 2 cups water; Pinch salt; 1 zucchini; 1 yellow squash; 1 1/2 cups green beans; 1/4 cup balsamic vinegar; 2 tablespoons olive oil; 2 cloves garlic; salt; black pepper; 1/3 cup basil; balsamic vinegar; olive oil; salt; black pepper; 1/3 cup Parmesan Cheese

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Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course
Main Course
Cuisine
Vegetarian, gluten-free

Quinoa with Grilled Summer Squash & Green Beans

Iris Warren

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This healthy quinoa dish with grilled vegetables makes a great summer dinner or lunch.

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Ingredients

1 cup quinoa uncooked
2 cups water
Pinch salt
1 zucchini sliced, large
1 yellow squash sliced, large
1 1/2 cups green beans ends snapped off
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic minced
salt to taste
black pepper to taste
1/3 cup basil freshly chopped leaves
balsamic vinegar for drizzling over dish, optional, extra
olive oil for drizzling over dish, optional, extra
salt to taste
black pepper to taste
1/3 cup Parmesan Cheese for garnish, optional

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Instructions

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1. First, using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
2. While the quinoa is cooking, place the zucchini, yellow squash, and green beans in a large bowl. In a small bowl, whisk together balsamic vinegar, olive oil, and garlic. Pour balsamic dressing over the vegetables and toss until vegetables are well coated. Season vegetables with salt and pepper, to taste.
3. Heat grill to medium-high heat. Place the vegetables in a grill basket. If you don't have a grill basket, spread out the vegetables on a large sheet of aluminum foil. Add a top sheet of foil and crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 10 minutes. Remove the vegetables from the grill.
4. Place the cooked quinoa in a large bowl. Add the grilled summer squash, green beans, basil, and stir. Drizzle with extra balsamic vinegar and olive oil, if desired. Season with salt and pepper, to taste. Garnish dish with Parmesan cheese, if using. Serve warm.