Grilled Squash Quinoa Salad

Grilled Squash Quinoa Salad requires around 30 minutes from start to finish. This recipe makes 8 servings with 308 calories, 7g of protein, and 17g of fat each. For $1.08 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of aged balsamic vinegar, red onion, quinoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as an affordable salad for The Fourth Of July. 12 people found this recipe to be scrumptious and satisfying. It is brought to you by Carries Experimental Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is great. Quinoa with Grilled Summer Squash & Green Beans, Quinoa Squash Salad, and Butternut Squash Quinoa Salad are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Aged Balsamic Vinegar

Extra Virgin Olive Oil

Quinoa

Red Onion

2 c. Water

Yellow Squash

Zucchini

Equipment:

sauce pan

grill pan

grill

bowl

pot

Cooking instruction summary:

Bring the water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer and cover pot for approximately 20 minutes or until the water has been absorbed. Allow the quinoa to cool slightly and fluff with a fork; then add it to a bowl. While the quinoa is cooking, heat your grill and brown your zucchini, squash and onion. (Use cooking spray if using an indoor grill pan.) Once the vegetables have grill marks and have softened slightly, dice then add to the bowl along with the oil and vinegar. Mix well and refrigerate until ready to serve.

 

Step by step:


1. Bring the water to a boil in a medium saucepan.

2. Add the quinoa, reduce heat to a simmer and cover pot for approximately 20 minutes or until the water has been absorbed. Allow the quinoa to cool slightly and fluff with a fork; then add it to a bowl. While the quinoa is cooking, heat your grill and brown your zucchini, squash and onion. (Use cooking spray if using an indoor grill pan.) Once the vegetables have grill marks and have softened slightly, dice then add to the bowl along with the oil and vinegar.

3. Mix well and refrigerate until ready to serve.


Nutrition Information:

Quickview
307k Calories
6g Protein
16g Total Fat
32g Carbs
31% Health Score
Limit These
Calories
307k
15%

Fat
16g
26%

  Saturated Fat
2g
14%

Carbohydrates
32g
11%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
9mg
0%

Get Enough Of These
Protein
6g
13%

Manganese
0.96mg
48%

Magnesium
93mg
23%

Phosphorus
214mg
21%

Folate
85µg
21%

Vitamin E
3mg
21%

Copper
0.29mg
14%

Fiber
3g
13%

Iron
2mg
13%

Vitamin B6
0.23mg
11%

Vitamin B1
0.17mg
11%

Zinc
1mg
10%

Vitamin B2
0.15mg
9%

Potassium
283mg
8%

Vitamin K
8µg
8%

Selenium
3µg
6%

Vitamin B5
0.36mg
4%

Vitamin B3
0.71mg
4%

Calcium
28mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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