Grilled Vegetable Quinoa Pilaf

Grilled Vegetable Quinoa Pilaf
Grilled Vegetable Quinoa Pilaf. vanillaechoes/Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: serves 4

A healthy recipe for any time of the year. This quinoa pilaf can be served as a side dish to grilled meats and seafood, or served as the main course. The grilled squash and beets add a fantastic caramelized flavor to the dish. Omit or reduce feta cheese portion to suit your tastes.

What You'll Need

  • 2 cups
  • 1 acorn squash (seeded and cut into 1 1/4 inch thick slices)
  • 1 large beetroot (stems removed and washed)
  • 1/3 cup feta cheese (crumbled)
  • 1/4 cup olive oil
  • 1/4 cup walnuts (chopped and toasted, or toasted pine nuts)
  • 2 tablespoons flat leaf parsley
  • Salt (to taste)
  • For the Dressing:
  • 1/4 cup orange juice (fresh squeezed)
  • 1 tablespoon olive oil
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

How to Make It

  1. Fill a large pot of water halfway with water. Bring to a boil and add squash slices. Parboil squash for 5-6 minutes.  Remove from water, place onto a baking sheet and pat dry. Cut beetroot into 1/2 inch slices. Place onto a separate baking sheet. Brush squash and beet slices with olive oil on both sides. Season squash with salt.
  2. Preheat grill for medium-high heat. Oil grill grates and place vegetables onto the grill. Cook squash and beets 3-5 minutes per side or until tender and caramelized. Be careful turning them on the grill and also watch for flare-ups with the beets. They contain high sugar content and can burn if left too long. Once vegetables are cooked remove from grill.
  1. Combine dressing ingredients in a small bowl. Place the cooked quinoa in a large serving dish, sprinkle with a little salt. Add parsley and combine. Arrange grilled vegetables on top and drizzle with dressing. Top with crumbled feta cheese and toasted walnuts. Serve immediately.