We’ve been eating quite a bit of quinoa lately. It is very versatile and really takes on whatever flavors you add to it.

Quinoa is a gluten free grain and comes in white, red and black varieties. I used white quinoa for this recipe, but you could choose any of the varieties. One cup of quinoa contains 8g of protein, 5g of fiber, 15% DV iron, 30% DV magnesium, 19% DV folate and heart-healthy omega 3 fatty acids. Quinoa is a complete plant-based protein and provides all nine essential amino acids necessary for good health. It’s very simple to prepare and can be used in many recipes from side dishes to salads, desserts and cereals. It is great hot or cold.

This recipe is packed with flavor and healthy ingredients.  Remember that you can always change up your veggies in this recipe and serve this dish hot or cold.

Ingredients for making quinoa:

2 cups quinoa

4 cups water

1 heaping tbsp curry powder

2 tsp turmeric

1 tbsp granulated garlic

1 tsp smoked paprika

Cooking the quinoa:

Prepare the quinoa using package directions and adding all spices to your water.

Cook quinoa and set aside while preparing veggies.

Ingredients for grilled veggies:

1 zucchini

1 crook neck (yellow) squash

2 carrots

1 dozen or so brussels sprouts

1/2 small head cabbage

1 large yellow onion

12 large mushrooms

1 yellow or orange bell pepper

1/4 cup canola oil

salt and pepper to taste (I have been omitting most salt in my recipes for better health)

2 tbsp salt free spice blend

chopped cilantro

Cooking the veggies:

Chop all of your veggies in about 1″ pieces

Add to a large bowl and add oil and spices

Mix to coat veggies

Grill veggies in batches on veggie grill pan on the bbq. Grilling in batches allows the veggies to caramelize and not just steam. This is a key to getting great flavor.  I grilled my veggies for this recipe in three batches.  Don’t over cook your veggies – they should be slightly soft but still have some tooth to them.

Assembly:

Add cooked quinoa to a large bowl

Add your grilled veggies

Add your chopped cilantro

Add 1/2 cup of the shallot/garlic confit dressing (see recipe for this dressing on my blog or use a homemade vinaigrette)

Mix together

Check seasoning – salt and pepper to taste

Serve warm or refrigerate