I love quinoa (pronounced KEEN-wah), I have shared a few quinoa recipes here on my blog with you like healthy quinoa salad, roasted vegetable salad with quinoa and my quinoa and black rice cakes (one of my first posts ever). Today I am sharing a new quinoa recipe combining two of my favorites, quinoa and grilled vegetables. I was inspired to creating this recipe because of a visit to Paul Martin’s in Westlake Village, the manager, Paul, brought out the dish which I fell in love with…click here to read my review on Paul Martin’s.
I used frozen pearl onions, chopped tomatoes, mushrooms and zucchini on a baking tray, seasoned with salt and pepper, baked it at 375 degrees for about 30 minutes, tossing 15 minutes into baking
Chopped the kale into bitesized pieces (spinach or rapini can be substituted for this), removing the stem, using only the leaves
in a frying pan, place oil, sriracha (optional) and 1 clove of garlic
add kale and cook until soft, 3-5 minutes
add kale to the cooked quinoa (follow instructions on package)
when the vegetables are cooked through add to the bowl
add a little oil, adjust the flavors, toss and serve
This bottom photo is my inspiration to making this recipe, differences are:
- They used parsnips
- Topped it with a grilled avocado
- Celery
- A different quinoa
- Clearly more oil than I used
and here I am talking about my favorite restaurant
I loved this recipe for quinoa with grilled vegetables! As you can see, the sky is the limit when it comes to modifying the vegetables. Another option is to add grilled artichokes as I think the flavor with the quinoa will be fabulous! If you have a great recipe, let me know about it Patty@MmGood.com and I’ll post it!
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 1 cup Quinoa, cook according to package instructions
- 3 leaves Kale, remove stems and cut into bite sized pieces
- 3/4 cup Pearl Onions
- 1-2 Zucchini, cubed into bitesized pieces
- 1 small Tomato, diced
- 1 cup Mushrooms, cut into 4ths if desired
- 2-3 tablespoons Olive Oil
- 1/2 teaspoon Sriracha, optional
- 1 clove Garlic, crushed
- Salt and Pepper to taste
Directions
- Preheat oven to 375 degrees.
- Place the onions, tomatoes, mushrooms and zucchini on a baking tray and bake for 25-30 minutes, tossing in between. Roast until lightly browned.
- Meanwhile place some olive oil in a pan with the sriracha and garlic clove, place the kale in the pan and cook for 3-4 minutes or until soft.
- Place prepared quinoa in a bowl, top with kale and add the cooked vegetables. Add more oil, salt and pepper as needed. Enjoy!