Grilled Veggies with Quinoa

Ingredients

2 cups cooked quinoa
1 red bell pepper
1 zucchini

2 carrots
⅓ cup roma tomatoes
3 cups kale leaves, chopped
¼ cup extra-virgin olive oil
¼ teaspoon pink himalayan sea salt
¼ teaspoon fresh ground black pepper
1 garlic clove (minced)
1 tablespoon apple cider vinegar
1/4 c cilantro, chopped

Optional (and delicious):
1 avocado, peeled and sliced

Grilled corn
1 cup alfalfa sprouts (any sprouts will do)

Preparation

1. Prepare quinoa> Combine 2 cups quinoa and with 2 1/2 cups water in a saucepan and place over high heat. Bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes or until water is absorbed. Remove from heat, fluff with a fork and set aside.

2. Heat your barbecue over medium heat. Toss red pepper and zucchini in a splash of extra-virgin olive oil and season with sea salt and pepper. Grill your red pepper and zucchini for about 5 minutes per side.

Note: If you don’t have a grill, you can roast your vegetables in the oven at 400°F for 10 to 15 minutes per side.

3. While your veggies cook, prepare your dressing by combining the roma tomatoes, olive oil, sea salt, black pepper, garlic, apple cider vinegar, and cilantro in a blender or food processor. Add ½ cup warm water and blend until smooth.

4. Massage your kale in a bit of extra virgin olive oil and sauté in a frying pan over medium heat just until wilted. Remove from heat immediately.

5. Transfer your vegetables off the grill and coarsely chop. Divide quinoa into bowls and top with grilled veggies. Add wilted kale, diced avocado, and sprouts. Drizzle with desired amount of sun-dried tomato dressing.

Enjoy!

Live Life Optimally,
Kristie