Grilled veggie and grain platter
Grill the vegetables ahead and serve it up as a warm or cold salad to lighten your dinner work load
140 cal
Serves 4
Prep time
0h 20m
Cook time
0h 15m
Total time
0h 35m
Ingredients
Directions
-
Step 1
In a small saucepan, bring quinoa, broth and garlic to a boil. Reduce heat to low, cover and cook for about 15 minutes or until broth is absorbed. Stir in basil; set aside. -
Step 2
Meanwhile, toss zucchini, radicchio, yellow pepper, parsley, oil and pepper together in grill basket. Place on medium high grill, stirring occasionally for about 10 minutes or until vegetables are charred slightly and softened. -
Step 3
Spread quinoa onto large serving platter and top with vegetables. Drizzle all over with balsamic vinegar to serve.
Nutritional information
Per serving (1 of 4)
- Calories
- 140
- Protein
- 4 g
- Sodium
- 150 mg
- Potassium
- 410 mg
- Total fat
- 4 g
- Saturated fat
- 0.5 g
- Cholesterol
- 0 mg
- Carbohydrates
- 21 g
- Fibre
- 2 g
- Sugars
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
