Herb and Vegetable Quinoa

Herb and Vegetable Quinoa

Ingredients

  •  3/4 cup quinoa
     
  •  1/4 cup red wine vinegar
     
  •  3 tablespoons olive oil
     
  •  2 cloves garlic, minced
     
  •  1/4-1/2 teaspoon crushed red pepper
     
  •  1/4 teaspoon salt
     
  •  1/4 teaspoon black pepper
     
  •  1 large red onion (9 ounces), cut into 1/2-inch-thick rings
     
  •  2 small yellow summer squash (8 ounces each), trimmed and halved lengthwise
     
  •  2 small zucchini (8 ounces each), trimmed and halved lengthwise
     
  •  8 ounces trimmed fresh asparagus spears
     
  •  1 -2 tablespoons snipped fresh thyme
     
  •  1 -2 tablespoons snipped fresh parsley
     

Directions

  1.  Cook quinoa according to package directions and keep warm. For vinaigrette, in a screw-top jar combine vinegar, oil, garlic, crushed red pepper, salt, and black pepper. Cover and shake well to combine; set aside.
  2.  Spread cut vegetables in a single layer on a large baking pan. Brush evenly with 2 tablespoons of the vinaigrette. If desired, cover grill grate with foil before adding vegetables. For a charcoal or gas grill, grill vegetables in a single layer on the rack of a covered grill directly over medium heat 10 to 12 minutes or until crisp-tender, turning once halfway through grilling time.
  3.  Transfer grilled vegetables to a clean cutting board; cut up. Add thyme and parsley to the remaining vinaigrette; shake well. In a large bowl combine cut-up vegetables, cooked quinoa, and herb-vinaigrette mixture.