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PrintPrep Time
40 mins
Grill Time
1 hr
Total Time
1 hr 40 mins
Categories
Ingredients
Servings
2 cups quinoa
1 shallot, minced
6 cloves garlic, minced- divided in half
1 T olive oil
4 cups beef broth
1 t salt
¼ cup balsamic vinegar
1 each red pepper, green pepper, yellow pepper- stem and seeds removed, cut into large pieces
1 large red onion- peeled and sliced into ¾ inch discs
1-pound Brussel sprouts, stemmed and cut in half
3 portabella mushrooms, stems removed
1 bunch asparagus- white tips removed
1 large zucchini- cut in in thirds lengthwise
1 large yellow squash- cut in thirds lengthwise
2 t minced fresh rosemary
2 t minced fresh thyme
2 t hot red chili flakes
3 T Olive Oil
Kosher salt
Black pepper
Directions
Step 1
Rinse the quinoa: Measure 2 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Step 2
Toast quinoa in saucepan (optional): Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the garlic and shallot. Allow to brown slightly then add the quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Step 3
Add liquid and bring to a boil: Stir in 4 cups of broth and the salt. Bring to a rolling boil.
Step 4
Lower heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
Step 5
Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes, covered. Don't peek!
For the Grilled Vegetables:
Step 6
Place all the veggies in their own mixing bowl. Drizzle with olive oil, balsamic, garlic, rosemary, thyme, chili flakes, salt and pepper. Toss to coat veggies evenly.
Step 7
Preheat grill to medium high. Place the veggies on the grill and allow all to cook until tender. A little char is Ok and will add to the flavor.
Step 8
Remove veggies from grill. Allow to cool before chopping into bite size pieces.
Step 9