A blog by ordinary people about living an extraordinary life

Mediterranean vegetables over quinoa

Today we headed down to Connecticut to visit with our godsons and friends, who were kind enough to prepare a vegetarian meal.  The marinated vegetables can be used on pizza, in a pasta, served over rice, or as we had them for lunch, served over quinoa.  The dish can also be served hot or cold, a truly versatile meal.  Special thanks to Tracy Benoit for preparing lunch, and also sharing the recipe.

Marinated Mediterranean vegetables

  • 2 portobello mushrooms
  • 1 red pepper
  • 10 asparagus spears
  • 1 small red onion
  • 3/4 cup of grape tomatoes
  • 1/2 cup of broccoli florets
  • 1/2 cup of pitted Greek olives

Chop the vegetables into bite-size pieces, and marinate for 30 minutes in Greek vinaigrette dressing (Tracy used Wishbone brand).

Drain the marinade and grill the vegetables for 8-12 minutes, until tender.

Cook the quinoa by bringing broth to a boil, then turning down to a simmer and covering for 15 minutes.  Remove the quinoa from the heat for about 5 minutes before fluffing with a fork.

Plate quinoa and top with vegetables.  Sprinkle with crumbled feta cheese.


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This entry was posted on October 23, 2011 by in Uncategorized.
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