Grilled Veggies and Dill Quinoa
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Ingredients
  • 1 Zucchini or summer squash (or a mixture), halved and sliced
  • ½ container of grap tomatoes
  • 1 container of baby bella mushrooms, rinsed and stems removed
  • 1 bunch of asparagus, remove ends, and cut into 2 inch pieces
  • 1 red onion cut into 1 inch chunks
  • 3 green onions, green parts sliced
  • ¼ cup pine nuts
  • olive oil
  • juice of 1 lemon
  • 1 cup quinoa
  • 1 tsp fresh thyme, chopped
  • 1 Tbsp fresh dill, chopped
  • 1 clove of garlic minced
  • Salt & fresh ground pepper
  • shaved parmesan cheese
  • ½ tsp Dijon mustard
Instructions
  1. Slice veggies and place in a ziploc bag. Add 1-2 Tbsp of olive oil and season with salt and pepper. Shake bag.
  2. Preheat grill and place grill basket on the grill while heating. Toast pine nuts over
  3. Heat water for quinoa and cook according to package for 1 cup of quinoa.
  4. Place veggies in heated grill basket and cook for 15-20 minutes shaking twice during cooking.
  5. When quinoa is done cooking ad juice form ½ of lemon, dill, green onions, and season with salt and pepper.
Recipe by One Green Fork at https://www.onegreenfork.com/grilled-veggies-and-dill-quinoa/