Grilled Zucchinni and Mushrooms with Asian Quinoa

The other day I made a spicy Asian coleslaw (see the bonus recipe at the end!) for a picnic and I had some left over dressing that I wanted to use...this prompted the quinoa.  This is a light, but filling dish, perfect for dinner.

Grilled Zucchini and Mushrooms
Ingredients:
1 medium zucchini cut into 1/4 inch thick pieces
5-6 button mushrooms, sliced thin
1 tablespoon of grapeseed oil
1 teaspoon of oregano
1 teaspoon of thyme
Salt and pepper to taste
1/4 cup of white wine


Using a grill pan, grill your zucchini with a little salt and pepper and place to the side.  In a small pot, place your your mushrooms, grapeseed oil, oregano, thyme, salt, pepper and saute until the mushrooms start to brown.  Add the wine, cover and simmer on low.

When your mushrooms have absorbed all of the wine, plate your zucchini and put the mushrooms on top and serve.

Asian Quinoa
3 tablespoons of the dressing from the recipe below
Scallions
1/4 cup of uncooked quinoa


Make sure to rinse your quinoa well to remove the bitter outer coating.  Bring 1/2 of a cup of water to a boil with a splash of oil and salt.  Once it comes to a boil, add the quinoa, reduce heat and cover.  Let it cook for about 10 minutes until the water is absorbed and then fluff with a fork.


Add the scallions and and dressing and mix well and you are ready to serve.

**BONUS RECIPE**


Asian Coleslaw
Ingredients:
1/3 cup of grapeseed oil
1/3 cup of soy sauce
4 tablespoons of rice wine vinegar
1 tablespoon of Sriracha
3 tablespoons of lime juice (1 lime)
2 lemons
Scallions
1 small red onion. cut into thin strips
Handful of snow peas, cut into thin strips
2 tablespoons of sesame seeds
1/4 cup of slivered almonds
Bag of precut cabbage mixture
2 shredded carrots


Combine all of your wet ingredients and sesame seeds and whisk well.  Mix the coleslaw mixture with the carrots, almonds, snow peas, red onions and scallions and toss well with your hands.  


Add about 1/2 of the dressing and toss well.  I use the other 1/2 of the dressings on salads, quinoa or over brown rice.  It is really delicious!