Quinoa with Grilled Vegetables and Prosciutto

We have had a couple nice bursts of sunshine here in the Portland area lately. My daughter and I made it to the zoo a couple times and I was able to go fishing with my parents at a nearby lake. I love this time of year as spring creeps toward summer. With the brief warm temperatures, I took advantage of dusting of the BBQ and grilling up a nice meal. Quinoa with grilled vegetables isn't exactly rocket science but this dish was light and full of wonderful flavors.
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
Olive oil
Sea salt
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!!!