by Dani Taylor
Ingredients
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
INSTRUCTIONS
Whisk together vinegar, olive oil, garlic, salt, pepper and molasses in a large bowl.
Add zucchini, onion, bell pepper, and carrots. Toss to coat. Let marinate for 15-20 minutes.
Bring 1-3/4 c. vegetable broth to a boil in a medium saucepan. Stir in quinoa.
Cover, reduce heat to low and simmer until tender, about 15 minutes.
Drain your marinating veggies and reserve the marinade for later.
On a grill grate or something similar, grill your veggies for 5-7 minutes each side or until tender.
Combine quinoa, grilled vegetables and reserved marinade in a large bowl.
Serve chilled or warm.
Makes 4 servings.
Nutrition facts: 361 calories, 57g carbohydrates, 11.2 g fat, 10.7g protein