Grilled Vegetables with Quinoa and Yogurt Sauce

By mikinsue

Ingredients

• Vegetables
• 2 bell peppers, stemmed, seeded and quartered
• 1 lb yellow squash or zuchinni, sliced
• 8 ounces mushrooms,
• 8 ounces portabella mushrooms
• 2 large red onions sliced
• 1.5 tbls olive oil
• Kosher salt and freshly ground pepper
• 1 cup quinoa
• Sauce
• 1/4 cup plain Greek yogurt
• 1/4 cup light sour cream
• Garlic Powder
• Onion Powder
• Salt and pepper to taste
• Fresh Cilantro
• 1/4 cup sliced almonds, toasted
• Quinoa
• 1 cup Quinoa
• 2 cups Boullion
• scallions and cilantro

Preparation

Step 1

1. Slice vegetables and toss them in olive oil, salt and pepper. Use 1/2 tbs plus 1/2 tbs water for each bag. Roast in oven at 425.

2. Cook quinoa in broth. When done, toss in cilantro and scallions.

3. Mix together yogurt, sour cream, cilantro, garlic powder, onion powder, and salt and pepper.

4. Top with almonds.