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  • Vegan Strong

Summer Veggie Quinoa

by Dani Taylor


2 Tbsp olive oil

1 garlic clove, minced

¼ tsp salt

¼ tsp black pepper

2 tsp molasses

1 medium red bell pepper, coarsely chopped

2-3/4 c. vegetable broth

2 Tbsp chopped basil

1/3 c. white balsamic vinegar

3 small zucchini or summer squash, coarsely chopped

1 medium onion, coarsely chopped

2 medium carrots, coarsely chopped

1-1/2 c. uncooked quinoa


  1. Whisk together vinegar, olive oil, garlic, salt, pepper and molasses in a large bowl.

  2. Add zucchini, onion, bell pepper, and carrots. Toss to coat. Let marinate for 15-20 minutes.

  3. Bring 1-3/4 c. vegetable broth to a boil in a medium saucepan. Stir in quinoa.

  4. Cover, reduce heat to low and simmer until tender, about 15 minutes.

  5. Drain your marinating veggies and reserve the marinade for later.

  6. On a grill grate or something similar, grill your veggies for 5-7 minutes each side or until tender.

  7. Combine quinoa, grilled vegetables and reserved marinade in a large bowl.

  8. Serve chilled or warm.

Makes 4 servings.

Nutrition facts: 361 calories, 57g carbohydrates, 11.2 g fat, 10.7g protein

1 Comment

Brynda Durgin Privitt
Brynda Durgin Privitt
Oct 06, 2020

Looks delish!

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