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Servings
Makes 4 bowls
Ingredients
1 cup dry quinoa
2 large portobello mushroom
2 red bell peppers, seeded and quartered
1 pound asparagus
1 red onion, peeled and sliced
2 zucchini, sliced on an angle
2 yellow squash, sliced on an angle
3 tablespoons olive oil
2 tablespoon Magic French Fry Seasoning®
Creamy Shallot Balsamic Dressing
2 large portobello mushroom
2 red bell peppers, seeded and quartered
1 pound asparagus
1 red onion, peeled and sliced
2 zucchini, sliced on an angle
2 yellow squash, sliced on an angle
3 tablespoons olive oil
2 tablespoon Magic French Fry Seasoning®
Creamy Shallot Balsamic Dressing
How To Prepare
Preheat grill to 400°F.
Rinse the quinoa well, then add to small saucepan with 2 cups water. Bring to a boil over high heat, stir once, cover and reduce heat to low. Continue cooking until water is absorbed and quinoa is tender, about 20 minutes.
In a mixing bowl, toss vegetables with olive oil and Magic French Fry Seasoning®. Add vegetables to the preheated grill and cook for 3 to 5 minutes per side. Remove from grill and let rest until ready to use.
To serve, add ½ cup of quinoa in bottom of 4 bowls, and divide the grilled veggies over the top. Drizzle each bowl with Creamy Shallot Balsamic Dressing . Enjoy!
Rinse the quinoa well, then add to small saucepan with 2 cups water. Bring to a boil over high heat, stir once, cover and reduce heat to low. Continue cooking until water is absorbed and quinoa is tender, about 20 minutes.
In a mixing bowl, toss vegetables with olive oil and Magic French Fry Seasoning®. Add vegetables to the preheated grill and cook for 3 to 5 minutes per side. Remove from grill and let rest until ready to use.
To serve, add ½ cup of quinoa in bottom of 4 bowls, and divide the grilled veggies over the top. Drizzle each bowl with Creamy Shallot Balsamic Dressing . Enjoy!
