Recipe
Ingredients
- 1½ cups uncooked quinoa
- 2-3 medium zucchini (other summer squash)
- 1 medium yellow onion
- 2 tablespoons olive oil
- salt and pepper to taste
- ½ medium lemon
- ¼ cup olive oil
- 3-4 inch piece lemongrass (about 1 tablespoon)
Instructions
- Rinse quinoa in a fine mesh strainer. In a medium pot bring 3 cups of water to a boil. Add quinoa and reduce heat. Simmer for 15 minutes until water is absorbed and quinoa is soft.1½ cups uncooked quinoa
- While quinoa is cooking, preheat a gas grill. Cut squash into rounds or wedges about 1 inch thick. Cut onion into 8 wedges, keeping the root intact.2-3 medium zucchini, 1 medium yellow onion
- Place zucchini and onion into a bowl, toss with olive oil, salt and pepper to completely coat.2 tablespoons olive oil, salt and pepper to taste
- Grill the vegetables for a few minutes a side until cooked to your desired level of doneness. Onions may need a bit more time. Chop into small pieces.
- If using whole lemongrass stalk, add lemon juice, olive oil and lemongrass stalk to a blender or food processor. Puree until lemongrass is pureed into the vinaigrette.If using lemongrass paste, whisk together with oil and lemon juice.½ medium lemon, ¼ cup olive oil, 3-4 inch piece lemongrass
- Combine cooked quinoa, chopped cooked vegetables and dressing in a bowl. Serve immediately as a pilaf or chill and serve as a salad.