Source: The Simple Veganista | Serves: 2 | Time: 30 min
Changes: skipped arugula tomatoes, chickpeas, and avocado; changed amounts here and there; used infused EVO in the vinaigrette and skipped the garlic
Ingredients
1 cup dried quinoa
2 cups water
2 peaches (ripe but firm), cut in halves
1 corn on the cob, shucked
1 medium #zucchini, sliced longwise down the middle
Lemon-Basil Vinaigrette
3 tbsp packed basil leaves
2 tbsp Tubby Olive garlic infused EVO
1 tbsp lemon just
1 tsp apple cider vinegar
Pinch of red pepper flakes & salt
Instructions
In a medium saucepan, add quinoa and water/vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.
Meanwhile heat the grill to medium high. Prep your grill and add a light coat of oil. Start with the corn first, it will take the longest, about 10 minutes or so. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 – 5 minutes. I leave mine al dente.
While the veggies grill and the quinoa sits, make the vinaigrtte. Add all the ingredients together in a small jar and shake well.
To make the bowl, divide quinoa and veggies. Drizzle vinaigrette on top. Enjoy!
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