Quinoa with Grilled Vegetables and Prosciutto:
1-3/4 cups chicken broth
1/2 tsp salt
1 cup Quinoa (rinsed and drained 2-3 times)
1 small zucchini
6-8 stalks of asparagus
2 green onions
3-4 sprigs of cilantro
1 medium slice of Prosciutto
Prep the zucchini and asparagus for the grill. Peel and slice the zucchini into spears and trim the ends of the asparagus. Drizzle with olive oil and sea salt. Grill the vegetables until they are tender, about 8-10 minutes on my grill.
For the quinoa; bring the chicken broth and 1/2 tsp of salt to a boil in a medium saucepan. Add the quinoa, cover, and reduce the heat to low. Cook until done, about 15 minutes. While the quinoa is cooking, finely chop the cilantro, green onions, and prosciutto.
Coarsely chop the grilled vegetables and add them to the cooked quinoa along with the cilantro, green onions, and prosciutto. Serve alongside just about anything you like. For us, it was a great accompaniment to our BBQ chicken. Enjoy!!!