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 Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

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