2large green bell pepperssliced into 1 inch strips
1large yellow summer squashsliced into 1/2 inch thick pieces
1Tbsp.freshly squeezed orange juice
1tsp.fresh orange zest
3large green onionsthinly sliced
1/4cupfinely chopped fresh basil
1/4tsp.crushed red pepper flakes
1tsp.San-J Tamari Lite
In a medium saucepan, cook quinoa in water over medium heat on the stovetop: Bring to a boil then reduce to a simmer for 15 minutes or until quinoa absorbs all the water. Remove from heat and fluff with a fork and set aside.
Heat grill to medium-high. Grill zucchini, green peppers and yellow summer squash until tender, approximately 2 minutes per side.
Remove vegetables from heat and dice grilled vegetables on a cutting board, then toss warm vegetables with baby spinach in a large bowl. Add orange juice, orange zest, green onions, canola oil, dill, red pepper flakes, cooked quinoa and San-J Tamari Lite. Gently toss to combine.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
In this recipe
Tamari Lite 50% Less Sodium Soy Sauce – Gluten Free
Non-GMO • Gluten Free •
No High Fructose Corn Syrup