If you’re anything like us, you’re constantly trying to find new and inventive ways to use ancient grains – and quinoa in particular. Of course, it’s not possible to place the protein-packed pseudo-cereal directly on the grill – but with some creativity, it is possible to come close!
Here are some fantastic recipes we’ve found that will make quinoa an important part of your next cookout:
Quinoa Stuffed Portobello Mushrooms, from Susi’s Kochen und Backen Adventures (pictured)
How to get quinoa on the grill? Stuff it into a vegetable, of course! Meaty portobellos prove to be an excellent vessel for quinoa, fresh spinach and basil, tomatoes, herbs and spices. Top with grated parmesan and mozzarella for an extra layer of flavor and rich, creamy texture.
Grilled Eggplant with Herbed Quinoa and Cherry Tomatoes, from A Couple Cooks
Another sturdy vegetable that does very well on the grill, eggplant is a popular choice throughout barbecue season. Here, it’s lightly marinated before being grilled and topped with a fresh salad of quinoa, cherry tomatoes and herbs.
Grilled Asparagus & Creamy Lemon Quinoa, from Green Kitchen Stories
Fresh and tender grilled asparagus creates a bed for a fragrant, flavorful salad of white quinoa, salty feta cheese and marinated red bell peppers. The light and lemony dressing, meanwhile, provides the perfect finishing touch.
Quinoa-Stuffed Poblanos with Grilled Romesco Sauce, from Food and Wine
Add a little spice to the barbecue with this delicious, flavorful vegetarian main dish. Since both the poblano pepper and the vegetables for the sauce are grilled, this recipe was obviously meant to be prepared outdoors – making it an ideal way to celebrate the end of summer!
Grilled Sweet Potatoes with Cherry Salsa and Quinoa, from The First Mess
The bold, vibrant colors of this recipe are reason enough to make it – but not to be outdone, the complex flavors are equally impressive. Sweet potatoes are seasoned with a blend of lime juice, cumin and chili powder before being grilled and tossed with a ripe cherry-ginger salsa, chopped pecans, and quinoa salad.