Grilled Mediterranean Quinoa Bowl

Red and golden quinoa topped with wood-fired grilled vegetables and chickpeas in a roasted red pepper harissa sauce with lemon yogurt drizzle.

Made with:

What You'll Need

Yield: 1 serving

Qty	Ingredients
2 oz.	Squash, zucchini, sliced, ½"
2 oz.	Squash, yellow, sliced, ½"
2 oz.	Eggplant, sliced, ½"
2 oz.	Onion, red ½"
1 oz.	Peppers, bell, mini, whole
¼ c.	Tomatoes, cherry
½ ea.	Lemon, fresh
1 tsp.	Oil, olive, extra virgin
¼ c.	Quinoa, golden, cooked, hot (sub-recipe)
¼ c.	Quinoa, red, cooked, hot (sub-recipe)
¼ c.	Harissa Roasted Chickpeas (sub-recipe)
1 T.	Custom Culinary® Harissa
1 T.	Lemon Yogurt (sub-recipe below)
1 ea.	Basil, fresh, garnish

	SUB-RECIPE: Lemon Yogurt Sauce (~ 10.8 cups yield)
5 lbs.	Yogurt, Greek, non-fat
½ c.	Lemon, zest
½ c.	Lemon, juice, fresh

PREPARATION

Preheat the grill to high heat for 5-7 minutes.
Place all the vegetables and half lemon onto a half sheet pan and brush with olive oil.
Grill the vegetables until the vegetables are charred and cooked. About 2-3 minutes total.
While the vegetables are grilling, warm chickpeas in small pan. Set aside.
Once the vegetables are cooked, remove from the grill onto the sheet pan.
To plate, add two piles of each quinoa onto your desired service vessel.
Arrange the vegetables near the quinoa, placing the charred lemon next to quinoa.
Place a mound of the warmed Harissa chickpeas on the other side of the quinoa.
Spoon the harissa and yogurt sauces onto the plate and finish with a basil leaf for garnish.

SUB-RECIPE: Lemon Yogurt Sauce (~ 10.8 cups yield)