3 cups chicken stock, vegetable stock or water, divided
2 cloves garlic, smashed, divided
6 sprigs fresh thyme, divided
1 teaspoon kosher salt, divided
1 medium butternut squash, cut into 1-inch cubes
4 medium red beets, cut into 1-inch cubes
Extra virgin olive oil, for drizzling
⅓ cup chopped parsley
⅓ cup toasted pepitas (shelled pumpkin seeds)
Maple Bacon Vinaigrette (recipe follows)
Kosher salt and freshly ground black pepper
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Extras:
Grilling grid
Instructions
Cooks quinoa and rice separately. For each use 1-1/2 cups chicken stock or water, 1 smashed garlic clove, 3 sprigs of thyme, and ½ teaspoon salt. Follow cooking instructions on package. When cooked, spread on baking tray to cool.
Set up grill for indirect cooking with medium-high heat (400°F).
Separately drizzle squash and beets with olive oil and toss to coat; season with a little salt and pepper. Place on grilling grid and set on grill over the unlit side. Close grill cover and grill roast until fork tender; about 30 to 40 minutes. Let cool to room temperature.
While vegetables roast, make Maple Bacon Vinaigrette (recipe below).
In a large bowl, combine the grains and vegetables and toss with ½ cup vinaigrette. Taste and add more dressing if necessary. Add in the chopped parsley and peptitas reserving a little of each for garnish. Transfer to a serving bowl and garnish with remaining parsley and pepitas. Serve at room temperature.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grains-with-grill-roasted-winter-vegetables/