As we gather to celebrate Independence Day, it’s the perfect time to enjoy delicious and inclusive meals that everyone can savor, including those following an alpha-gal-friendly diet.
Our Grilled Veggie Skewers with Lemon Herb Quinoa is a vibrant, nutritious, and flavorful dish that’s sure to be a hit at any Fourth of July gathering. Packed with colorful vegetables and refreshing quinoa, this recipe not only honors dietary restrictions but also delights the taste buds with its fresh, herb-infused flavors. Let’s fire up the grill and bring a burst of health and happiness to your holiday table!
Here’s to overcoming alpha-gal because we are more than conquerors in Christ, and He is our healer!
Alpha-Gal Friendly Grilled Veggie Skewers with Lemon Herb Quinoa
Servings: 4-6
Ingredients:
For The Veggie Skewers:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Wooden or metal skewers
For the Lemon Herb Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
Veggie Skewers:
- Preheat your grill to medium-high heat.
- In a large bowl, combine olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
- Add the bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes to the bowl and toss to coat evenly.
- Thread the vegetables onto the skewers, alternating pieces for a colorful presentation.
- Grill the skewers for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Lemon Herb Quinoa:
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.
- Pour the lemon dressing over the quinoa and add the chopped parsley and basil. Mix well.
Serve:
Serve the grilled veggie skewers over a bed of lemon herb quinoa. Garnish with additional fresh herbs if desired.
Feel free to add other favorite vegetables like mushrooms, asparagus, or eggplant. Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
Enjoy!
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.