Quinoa and Grilled Vegetable Platter
Quinoa and Grilled Vegetable Platter is a wholesome and colorful dish that showcases the combination of nutty quinoa and flavorful grilled vegetables. This dish is not only visually appealing but also offers a delightful mix of textures and tastes. The lemon-herb dressing adds a zesty and refreshing touch to the dish, making it a satisfying and nutritious option for a meal.
INGREDIENTS
For the Grilled Vegetables:
- Assorted vegetables (such as bell peppers, zucchini, eggplant, red onion, cherry tomatoes)
- Olive oil for brushing
- Salt and pepper to taste
For the Quinoa:
- 1 cup quinoa
- 2 cups water or vegetable broth
- Salt to taste
For the Lemon-Herb Dressing:
- Juice of 2 lemons
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh herbs (such as parsley, basil, or thyme), chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For Assembly:
- Fresh herbs for garnish (optional)
- Crumbled feta cheese or goat cheese (optional)
- Lemon wedges for serving
INSTRUCTIONS
Grilled Vegetables:
Preheat the grill to medium-high heat.
Cut the assorted vegetables into grill-friendly pieces.
Brush the vegetables with olive oil and season with salt and pepper.
Grill the vegetables until they are tender and slightly charred, turning occasionally. The grilling time can vary for different vegetables.
Once grilled, remove the vegetables from the grill and set them aside.
Quinoa:
Rinse the quinoa thoroughly under cold water.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt.
Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork.
Lemon-Herb Dressing:
- In a small bowl, whisk together lemon juice, extra-virgin olive oil, chopped herbs, minced garlic, salt, and pepper.
Platter Assembly:
Arrange the cooked quinoa on a large serving platter.
Arrange the grilled vegetables on top of the quinoa.
Drizzle the Lemon-Herb Dressing over the vegetables and quinoa.
If using, sprinkle crumbled feta cheese or goat cheese over the platter.
Garnish with fresh herbs.
Serve:
Serve the Quinoa and Grilled Vegetable Platter with lemon wedges on the side.
This dish can be served as a main course or a side dish.
TIPS
Feel free to use your favorite vegetables for grilling.
Add roasted nuts or seeds for extra crunch.
You can also serve the platter with a side of hummus or tzatziki.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 10-15g
- Carbohydrates: Around 40-45g
- Fat: Approximately 12-15g
