Ingredients

  • 1 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 medium zucchini, ends cut off and cut in half lengthwise
  • 3 Roma tomatoes, halved and seeded
  • 1 large jalapeño, cut lengthwise and seeded
  • 1 small red onion, halved
  • 2 Tbsp olive oil
  • Kosher salt and ground black pepper
  • Freak Flag Organics, Kale Pesto
  • 1/4 each fresh, chopped Italian parsley, basil, and cilantro
  • Feta cheese, crumbled

Kale Pesto Quinoa with Grilled Vegetables

How to Make It

Add the quinoa and broth to a large saucepan and heat over high heat until it boils. Reduce heat and cover. Simmer until cooked according to package directions.

Preheat grill to 350°.

In a large mixing bowl toss the vegetables with olive oil and season with salt and pepper.

Place the vegetables on the heated grill. Cook the first side until slightly charred (about 10 minutes). Flip the vegetables and repeat on the second side. Remove vegetables from grill and roughly chop.

To the cooked quinoa add 1/2 jar of pesto and the chopped vegetables. Add chopped herbs and stir to combine. Season with salt and pepper to taste. Top with feta.

 

High fives to our pal Molli Pletcher for this creative and easy meal.