Today I’m so excited to bring you a delicious grilled summer vegetable quinoa recipe from Shelley Alexander of A Harmony Healing. I love Shelley’s recipes and this one looks like another winner! Check out Shelley’s book Deliciously Holistic, it’s 50% OFF right now on amazon!
I can’t wait to try this dish! It’s not only healthy, but it looks pretty too! It would be a perfect dish to make for a BBQ or potluck. If you haven’t seen her blog A Harmony Healing, be sure to stop by. She features healthy vegetarian and vegan dishes and informative articles. Check her out on facebook too!
Here’s Shelley of A Harmony Healing‘s post:
Summer is officially here! I just love summer and all the fantastic outdoor parties, drinking sangria, and grilling up some of my favorite foods with family and friends. When it’s too hot to turn on the oven I turn to my grill to do lots of my cooking. I use either an indoor grill pan or an outdoor grill depending on what I’m in the mood for. For today’s recipe I used a grill pan on top of the stove because it was just too hot to grill outdoors.
Vegetables are delicious on the grill! Vegetables grill up quickly and develop deep caramelized flavors that are wonderful to enjoy as a tasty side dish or in other recipes. Some great vegetable choices for grilling include zucchini, eggplant, bell peppers, onions, corn, potatoes, tomatoes, and mushrooms. For today’s recipe, I picked some of favorite summer vegetables and paired them with steamed quinoa to create a simple and delicious vegetarian dinner entrée. Pair this entrée with a salad or bowl of cold soup for a truly satisfying summer dinner.
Quinoa is one of my favorite protein-rich grains. It has a nutty flavor and light texture that makes it a great alternative to rice and other grains. Quinoa does contain anti-nutrients that prevent it from sprouting until the right conditions are met. To get rid of these anti-nutrients and make quinoa easier to digest and more nutritious, you can soak and sprout it before cooking it. Hannah has an excellent post on how to sprout quinoa.
Before I cook any vegetables or protein on the grill, I like to marinate it first. Marinating the vegetables in homemade balsamic vinaigrette before grilling them imparts lots of flavor along with keeping them juicy. If you are marinating animal protein, be sure to discard any leftover marinade after marinating the meat.
Once the vegetables are done cooking, I like to drizzle some of the remaining vinaigrette over them and serve on a bed of quinoa. To make your meal even more nourishing and easier to digest, you can eat it with a small serving of fermented sauerkraut.
I hope you enjoy my recipe and make grilling vegetables a part of your kitchen adventures!
Grilled Summer Vegetable Quinoa from Shelley of A Harmony Healing:
Makes 2 entrées or 4 side dish servings
2 tablespoons white balsamic vinegar or dark balsamic vinegar (where to buy vinegar)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves—grated
1¼ teaspoons Himalayan sea salt
⅛ teaspoon crushed red pepper flakes
1 teaspoon coconut sugar or rapadura
⅛ teaspoon fresh ground black pepper
¼ cup extra virgin olive oil (where to buy olive oil)
Vegetables and quinoa for entrée:
2 large organic zucchini squash
5 peeled shallots
3 baby organic orange bell peppers
3 baby organic yellow bell peppers
½ cup diced roma or heirloom tomatoes
¼ cup diced green onions (scallions)
5-6 sprigs of parsley
2 cups cooked quinoa
1. In a large bowl, place all the vinaigrette ingredients except the olive oil inside and whisk with a fork or wire whisk until well combined. Slowly whisk in the olive oil into until it forms vinaigrette. Set aside while you prepare the vegetables.
2. Rinse zucchini, shallots, and bell peppers and pat dry. Cut bell peppers and shallots in half. Remove stems and seeds from inside the bell peppers. Cut zucchini into ½-inch pieces.
3. Add cut vegetables in the bowl with the balsamic vinaigrette and toss to coat well. Set aside and allow vegetables to marinate for 15-20 minutes while you cook the quinoa.
4. Place rinsed or sprouted quinoa in a pot and cook according to package directions. Once the quinoa is done cooking, take off the heat and keep covered while you cook the vegetables.
5. After the vegetables are done marinating heat grill pan over medium high heat until hot but not smoking. Drizzle with a small amount of olive oil and place vegetables on the hot grill.
6. Cook vegetables for 2-3 minutes on each side or until tender. Remove vegetables from heat and serve on a bed of quinoa. Top vegetables with diced tomato, green onion, and parsley sprigs and drizzle with a small amount of the remaining vinaigrette. Enjoy immediately.
About the Author: Shelley Alexander is a holistic chef, certified healing foods specialist, and author of Deliciously Holistic cookbook. Shelley believes that everyone should enjoy delicious, real foods that heal and nourish the body.
Her company A Harmony Healing provides unique services and a holistic blog with recipes and useful lifestyle tips that can help increase your energy, strength and immunity. Don’t forget to check out A Harmony Healing on Facebook!
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