Grilled Veggies, Quinoa & Rice
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Servings: 8 servings
Prep Time: 5 minutes
Total Time: 1 hour
What’s got brussels sprouts, squash, onions, quinoa and rice? THIS side. I love to make a big ol’ pot of this mix so I have leftovers for lunch the next few days. Drizzle with your favorite dressing or lemon and serve as a side or lunch bowl.
One serving of brussel sprouts has all the vitamin K you need for the day, which helps lower inflammation and supports bone growth and the cardiovascular system. They also are filled with glucosinolates, which are potent cancer fighters. Onions are high in biotin, which helps keep hair, skin and nails strong and healthy, and also helps rev up metabolism. Onions have a rich array of phytonutrients, including quercetin, that help lower cholesterol, reduce the risk for many types of cancer, and lower inflammation. Mixed in with high-fiber quinoa and brown rice and you’ve got yourself a healthy, filling dish!
Instructions:
Bring water to boil and heat up the grill.
Once water is boiling, add brown rice, cover, and reduce to simmer. Simmer for 30 minutes. Add quinoa. Simmer for another 15 minutes or until water is nearly gone. Turn off heat and allow it to sit and soak additional water for another 10 minutes.
Chop vegetables into similarly sized pieces. I usually half or quarter slices of squash. Chop off Brussels sprout’s ends. Small sprouts I leave alone, medium sized I make a small slice in the middle bottom, and very large sprouts I cut in half.
Toss vegetables in avocado oil. Grill on medium heat, tossing occasionally for about 30 minutes, or until vegetables are tender.
Combined brown rice, quinoa, vegetables, salt, and pepper in a large bowl or pot, serve and enjoy!
P.S. - I like to drizzle on a little honey mustard, lemon or green goddess dressing. Yum!
Ingredients:
1 medium yellow or green squash
2 cups brussels sprouts
1 medium white onion
1 tablespoon oil
2 ¾ cup water
¼ cup quinoa
1 cup brown rice
½ teaspoon salt
¼ teaspoon pepper
