Grains with Grill Roasted Winter Vegetables
Author: 
Serves: 6 to 8
 
Ingredients
  • ¾ cup white quinoa, rinsed
  • ¾ cup Japonica (black) rice
  • 3 cups chicken stock, vegetable stock or water, divided
  • 2 cloves garlic, smashed, divided
  • 6 sprigs fresh thyme, divided
  • 1 teaspoon kosher salt, divided
  • 1 medium butternut squash, cut into 1-inch cubes
  • 4 medium red beets, cut into 1-inch cubes
  • Extra virgin olive oil, for drizzling
  • ⅓ cup chopped parsley
  • ⅓ cup toasted pepitas (shelled pumpkin seeds)
  • Maple Bacon Vinaigrette (recipe follows)
  • Kosher salt and freshly ground black pepper
  •  -
  • Extras:
  • Grilling grid
Instructions
  1. Cooks quinoa and rice separately. For each use 1-1/2 cups chicken stock or water, 1 smashed garlic clove, 3 sprigs of thyme, and ½ teaspoon salt. Follow cooking instructions on package. When cooked, spread on baking tray to cool.
  2. Set up grill for indirect cooking with medium-high heat (400°F).
  3. Separately drizzle squash and beets with olive oil and toss to coat; season with a little salt and pepper. Place on grilling grid and set on grill over the unlit side. Close grill cover and grill roast until fork tender; about 30 to 40 minutes. Let cool to room temperature.
  4. While vegetables roast, make Maple Bacon Vinaigrette (recipe below).
  5. In a large bowl, combine the grains and vegetables and toss with ½ cup vinaigrette. Taste and add more dressing if necessary. Add in the chopped parsley and peptitas reserving a little of each for garnish. Transfer to a serving bowl and garnish with remaining parsley and pepitas. Serve at room temperature.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/grains-with-grill-roasted-winter-vegetables/