Balsamic Grilled Vegetables and Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Quinoa,1 cup (remove) Eggplant, fresh, 2 cup, cubes (remove) Zucchini, 1, cubed *Balsamic Vinegar, 4 tbsp (remove) Olive Oil, 3 tbsp (remove) Basil, 8 tbsp (remove) Onions, raw, .5 cup, chopped (remove) Tomato, grape (3oz = appro 12 tomatoes), 3 oz (remove)
Prepare quinoa per the instructions on the box.
Chop eggplant, zucchini and onion in roughly the same size cubes. Whisk together balsamic and olive oil. Pour 3/4 of the dressing over vegetables and toss until well coated. Bake at 400 until golden; flip and repeat. When quinoa is cooled, pour in to a bowl with roughly chopped basil. Toss together with the roasted vegetables and remaining dressing.
Serving Size: Makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISSBETH76.
Chop eggplant, zucchini and onion in roughly the same size cubes. Whisk together balsamic and olive oil. Pour 3/4 of the dressing over vegetables and toss until well coated. Bake at 400 until golden; flip and repeat. When quinoa is cooled, pour in to a bowl with roughly chopped basil. Toss together with the roasted vegetables and remaining dressing.
Serving Size: Makes 4 1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISSBETH76.
Nutritional Info Amount Per Serving
- Calories: 302.6
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.2 g
- Protein: 7.1 g
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