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Quinoa with Grilled Zucchini and Beet Greens

This quinoa with grilled zucchini and beet greens is one of those dinners we throw together with what we find in our weekly CSA farm share. This week we got shallots, zucchini, and beet greens and we cooked them on our new-to-us grill. All we had to do is make sure they were well-seasoned before tossing them with steamed quinoa.

A serving of high-protein grain, mixed with tender and slightly charred squash, some grilled beet stems for crunch, with bitter wilted beet greens–dinner’s on! It’s magic how you can make a great meal with what you have on hand!

If you find beets with healthy vibrant greens still attached, for heaven’s sake, don’t throw the greens away. Grilled roasted greens are delicious! (Grill roast the beets first, wrapped in foil–they can be your salad.)

We got a new grill! Though Robbie has asked that the next time I buy a grill to please have him check it out first. Okay, when I bought our “new” Coleman 2000 propane grill, it looked functional to me, albeit used and filthy under the lid with dust (and it turns out rust.) Oh, and then there were the greasy barbecued chicken remnants. He’s right, I should have called him from the recycle center before I forked over the $20.

But I really wanted a grill—as we have not owned one for almost 10 years. It took a few days for the new $35 burner part to come from Indiana, and Robbie spent about 5 hours toiling and buffing it out. Now our new grill works perfectly.

The first evening it was operational, Robbie tossed garlic scapes in olive oil and salt and pepper, and threw them on the barely-used vegetable tray accessory. Yum! How cool is it that Robbie’s masterly man-skills extend from fixing the broken to cooking the harvest? You should see him out there on the back patio, as thrilled as I am to finally again own a grill.

I hope this quinoa with grilled zucchini and beet greens inspires you to cook beet greens on a grill–with the vinaigrette dressing a a little grill char–delicious! With quinoa and grilled zucchini to boot!

Have a great week–get over to the grill and cook something delicious!

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Quinoa with Grilled Zucchini and Beet Greens
This is a very simple meal that you throw together--especially when shallots, zucchini and beets with their greens show up in your CSA box.
Ingredients
  • 1 tablespoon plus 2 tablespoons olive oil
  • 1 shallot , finely chopped
  • 1 cup quinoa , well rinsed
  • 2 cups vegetable broth or water
  • 1/4 teaspoon sea salt
  • 1 medium zucchini
  • 1 bunch beet greens with stems , well washed
  • 2 tablespoon vinaigrette dressing , homemade or purchased
  • Freshly ground black pepper
Instructions
  1. In a medium saucepan, heat the first tablespoon of olive oil. Add the shallot and sauté for a few minutes, until the shallot is translucent. Add the quinoa and cook and stir about 5 minutes.
  2. Stir in the vegetable broth and salt, bring to a boil, reduce heat and simmer very low, covered, 30 to 35 minutes, or until the liquid is absorbed.
  3. Meanwhile, pre-heat the grill to medium high. Trim the zucchini and cut it lengthwise, 1/4-inch thick. Toss in a bowl with the remaining olive oil and sprinkle generously with salt and pepper. Arrange on a vegetable grilling accessory (to prevent the vegetables from falling through the wider grates), and grill, turning the zucchini over, until slightly charred and wilted tender, yet still firm to the bite.
  4. Toss the beet greens with their stems in the dressing. Add to the grill, and cook until the beet stems are just tender and the leafy greens have wilted and all but disappeared.
  5. Coarsely chop the zucchini and beets and stir into the warm quinoa. Season to taste with salt and pepper, to taste.

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