Turning on the oven during the summer is not one of my favorite things to do. I try to avoid it on most days and use my grill instead. All the heat stays outside and most of the mess too. If you’re not comfortable with your BBQ grill, get there. My husband and I are equal grill-masters in our house and I love it.
I have this great little grill basket that makes it a breeze to grill veggies. I actually really love to grill vegetables. The ones I love the best are zucchini, onions, mushrooms and peppers. They have to be strong to hold up to the heat, so not tomatoes in the grill basket. They are much too delicate.
I don’t know what it is about a grilled onion. They are spectacular. In season, I use Vidalia onions and the natural sugars come out and they are…well, sweet. There is no bitter bite to it and they add perfection to any dish.
This dish is an easy summer side…or if you’re like me, a main dish. I really feel like a good vinaigrette can turn a dish from ho-hum to WOW. My lemon vinaigrette does just that. I mean, come on – zucchini, onions, and quinoa don’t sound super exciting on their own. Pair them up with a rocking dressing and you have yourself a zesty summer dish that you actually want to eat.
Nutritionally, I sing the praises of quinoa all the time. It was the hot super food about 5 years ago. Then, everyone moved on to millet, spelt, and farro – quinoa has felt a little left out. Well, I still buy my giant bag of quinoa from Costco and I use it all the time.
Quinoa is still an excellent complete protein source, which is my main reason for loving it. It’s also an inexpensive protein source. Meat can get pricey, but I still need to make sure I’m getting enough iron in my diet. Quinoa is my vegan go-to source.
This comes together in less than 30 minutes, so I think you should try it.
- 1 cup dry quinoa
- 2 cups water
- 1 zucchini, cut into large chunks, about 2-3 cups
- 1 sweet onion - cut into large chunks, about 1 cup
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- ½ teaspoon kosher salt
- ½ teaspoon dijon mustard
- ⅛ teaspoon black pepper
- Add water and quinoa to a medium saucepan and cover
- Heat over medium high heat until water comes to a boil
- Reduce heat and simmer for 15 minutes
- Keep cover on, remove from heat and let sit for 12 minutes
- Fluff with fork
- Cut veggies into bite sized pieces and add to a grill basket or wrap in aluminum foil
- Grill on outdoor grill or tabletop grill for 5-7 minutes, shaking once so the bottom pieces don't burn
- In a small jar with a lid, add juice of 1 lemon, olive oil. parsley, salt, dijon mustard, and black pepper
- Shake to combine
- When quinoa and veggies are done, combine and pour dressing over the top right before serving