Ingredients
- 1 large red onion peeled, trimmed, sliced
- 1 red bell pepper large, cored, seeded, sliced
- 1 yellow bell pepper large, cored, seeded, sliced
- 1 medium zucchini sliced lengthwise
- 1 yellow squash medium, sliced lengthwise
- 1 eggplant medium, trimmed, sliced
- 2 portobello mushrooms large, stemmed
- 1 pound asparagus spears ends trimmed
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 2 cloves fresh garlic crushed
- 1 teaspoon dried thyme
- sea salt
- ground pepper
- 2 ears fresh corn corn silk removed, husks on
- 3 cups cooked quinoa
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- extra virgin olive oil to taste
- 1 lemon
- sea salt
- ground pepper
Nutrition
- Calories : 320 calories
- Carbohydrate : 41 grams
- Fat : 14 grams
- Fiber : 11 grams
- Protein : 9 grams
- SaturatedFat : 2 grams
- Sodium : 280 milligrams
- Sugar : 9 grams
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