GRILLED VEGETABLE-QUINOA SALAD

Grilled Vegetable-Quinoa Salad image

Quinoa lends its nutty deliciousness to this quick and easy grilled vegetable salad starring fresh asparagus and baby eggplant.

Provided by My Food and Family

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 cup quinoa, uncooked
1/2 lb. fresh asparagus spears, trimmed
1 small baby eggplant, cut lengthwise into 1/2-inch-thick slices
1 yellow pepper, quartered
1 small red onion, cut into 1/2-inch-thick slices
1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 oz. (1/2 of 8-oz. pkg.) KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into 1/2-inch chunks
1/4 cup loosely packed fresh basil, chopped

Steps:

Heat grill on medium heat.
Cook quinoa as directed on package.
Meanwhile, brush vegetables evenly with 3 Tbsp. dressing. Grill 5 to 7 min. or until crisp-tender, turning after 4 min.
Cut vegetables into 1-inch pieces; place in large bowl. Add quinoa and remaining dressing; mix lightly. Stir in cheese and basil.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g