Grilled veggie and grain platter | Heart and Stroke Foundation

Ingredients

• 1/2 cup (125 mL) quinoa
• 1 cup (250 mL) sodium reduced vegetable broth
• 1 small clove garlic, minced
• 2 tbsp (25 mL) chopped fresh basil
• 1 zucchini, sliced or 1 cup (250 mL) chopped asparagus
• 1 small head radicchio, chopped
• 1 small yellow or red bell pepper, chopped
• 2 tbsp (25 mL) chopped fresh parsley
• 2 tsp (10 mL) canola oil
• 1/4 tsp (1 mL) pepper
• 3 tbsp (45 mL) balsamic vinegar