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Grilled Vegetables with Quinoa Pilaf

Active Time: 30-35 minutes / Cook Time: 30 minutes / Total Time: 40-45 minutes

Serves 2, with leftovers for lunch


Grilled Vegetables with Quinoa Pilaf.JPG


  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon fine sea salt, divided
  • 1 garlic clove, peeled and smashed
  • 1 bay leaf
  • 1/2 (15 oz.) can petite diced tomatoes, drained (from Black Bean Soup recipe)
  • 2 tablespoons refined coconut oil or ghee, melted
  • 1 large zucchini, cut on the bias into 1/2” thick slices
  • 1 large summer squash, cut on the bias into 1/2” thick slices 1 large red bell pepper, stemmed, seeded, and halved lengthwise
  • 1/4 of a small red onion, root end attached
  • ground black pepper, to taste
  • 1 head romaine lettuce, halved lengthwise
  • 2 heaping teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 2 tablespoons chopped fresh parsley
  • juice of a lemon
  • 1/4 cup crumbled feta
  • 1/4 cup pine nuts or sunflower seeds, toasted
  • 1/4 cup extra virgin olive oil
  • chopped fresh thyme, for serving, if desired


  1. Preheat grill to medium-high. Clean and oil the grill grates. In a medium saucepan, bring quinoa, water, 1/4 teaspoon salt, garlic and bay leaf to a boil. Reduce the heat to low, cover, and cook 15 to 20 minutes, or until most of the water is absorbed. Stir in the tomatoes, turn off the heat, and leave covered so that the quinoa can steam.
  2. While the quinoa cooks: In a large bowl, add the zucchini, squash, bell pepper, and onion quarter, along with remaining salt and pepper. Add 1 tablespoon coconut oil and toss to coat.
  3. Brush romaine halves all over with remaining coconut oil.
  4. Grill zucchini, squash, bell pepper, and onion until starting to soften, about 2-3 minutes per side (reserve the bowl). Grill romaine halves one minute per side. Cut each half in half again, leaving a bit of the base attached so the leaves hold together. Cut the bell pepper into strips, and chop the onion.
  5. In the same bowl that you mixed the vegetables, toss the quinoa (remove the bay leaf), grilled vegetables (except for the lettuce), thyme, parsley, lemon juice, feta, pine nuts, and olive oil.
  6. Place one romaine quarter on each of two plates. Top with 1/4 of the pilaf per person, sprinkling with chopped fresh thyme, if using. Package remaining lettuce and pilaf in airtight containers for lunch tomorrow.