-quick and easy recipe to use vegetables from your garden or the farmer’s market!!
1 cup uncooked quinoa
2 cups chicken broth
1 large zucchini-sliced
1 large yellow squash-sliced
1 1/2 cups green beans, ends snapped off
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic minced
Salt and black pepper, to taste
1/3 cup freshly chopped basil leaves
1/3 cup Parmesan cheese, for garnish, optional
1. First, using a strainer, rinse the quinoa under cold water. Add quinoa, chicken broth 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. Top with balsamic vinegar, olive oil and salt and pepper. Toss to coat.
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.
Grill until tender crisp, about 10 minutes. Remove the vegetables from the grill. (you can also roast them in the oven-450 degrees for about 10 minutes.)
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.