This Grilled Summer Squash and Quinoa can be served as a hot side dish like pilaf or cold-like tabbouleh. Use any summer squash you have, i.e., zucchini, pattypan, cousa, etc. Grilling them and the onions before mixing them into the quinoa gives them a natural caramelized sweetness.
All of the summer squashes are an excellent source of fiber, and most vitamins and minerals particularly vitamin A and magnesium. The yellow varieties are particularly rich in carotenoids which are useful for eye and skin health. And I think they are just plain delicious and this Grilled Summer Squash recipe takes advantage of that.
Grilled Summer Squash and Quinoa Ingredients
- 1/2 cup uncooked quinoa
- 1 pound summer squash (zucchini, pattypan, cousa, etc.)
- 1 white or yellow onion
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 lemon
- 1 5-6″ piece of lemongrass (optional)
- 3 tablespoons olive oil
- 3-4 tablespoons chopped chives (or other fresh herbs)
- salt and pepper to taste
- Heat grill to medium-high heat.
- Prepare quinoa according to package directions.
- Trim ends off of the squash and cut it into 2-3 inch pieces.
- Keep part of the root end of the onion intact and cut into wedges.
- Place squash and onion in a bowl and coat with 1 tablespoon olive oil and a little salt and pepper. Spread out in a single layer on a vegetable grilling pan.
- Grill vegetables until slightly softened and showing grill marks, about 3-5 minutes aside.
- In a blender add the juice of the lemon and lemongrass pieces and pulverize the lemongrass.
- Rough-chop the squash and onions into bite-sized pieces (discard the root end of the onion). Combine in a large bowl with the cooked quinoa. Add chives, lemon juice, and olive oil. Add salt and pepper to taste.
- Serve warm as a pilaf, or let chill for at least an hour to serve as a salad.
Always use organic fruits and vegetables in your recipes.
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