Grilled Vegetable Quinoa Salad (+ Bob’s Red Mill Giveaway)

You can never have too many salad recipes, so give Grilled Vegetable Quinoa Salad (+ Bob’s Red Mill Giveaway) a try. This recipe makes 4 servings with 270 calories, 7g of protein, and 13g of fat each. For 89 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. A couple people made this recipe, and 16 would say it hit the spot. It is brought to you by Blahnik Baker. A mixture of quinoa, italian herb mix, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 94%, this dish is outstanding. Try Mexicali Grain Salad & a Bob’s Red Mill Giveaway, cinnamon applesauce cake & a Bob’s Red Mill giveaway, and Vanilla Spice Protein Smoothie {Bob’s Red Mill Giveaway!} for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare quinoa as directed on package. Or if you bought in bulk: bring two cups of water to boil in a medium saucepan. Add quinoa and mix. Cover and bring to boil. Reduce heat to medium and cook until quinoa absorbs all the liquid. Fluff with a fork when done and remove from heat.Meanwhile, toss the vegetables with a tablespoon of olive oil and fresh herbs. Season with salt if desired. Heat up grill until hot. If you have a grater, place that on top of your grill. I used skewers. Roast veggies until crisp and tender.Once cooked, transfer quinoa to a large bowl. Toss with remaining olive oil, lemon juice and zest, roasted vegetables. Salt and pepper to taste.Serve with steak kebabs and vegetables.

 

Step by step:

1. Prepare quinoa as directed on package. Or if you bought in bulk: bring two cups of water to boil in a medium saucepan.

2. Add quinoa and mix. Cover and bring to boil. Reduce heat to medium and cook until quinoa absorbs all the liquid. Fluff with a fork when done and remove from heat.Meanwhile, toss the vegetables with a tablespoon of olive oil and fresh herbs. Season with salt if desired.

3. Heat up grill until hot. If you have a grater, place that on top of your grill. I used skewers. Roast veggies until crisp and tender.Once cooked, transfer quinoa to a large bowl. Toss with remaining olive oil, lemon juice and zest, roasted vegetables. Salt and pepper to taste.

4. Serve with steak kebabs and vegetables.

Nutrition Information:

covered percent of daily need