- Prepare grill to medium heat. In a gallon freezer bag, combine oil and half the packet of Grilled Veggie Dip Mix. Add next 5 ingredients; salt and pepper as desired. Seal well; toss to coat. Set aside.
- Prepare quinoa according to package directions using chicken broth, stirring in remaining Grilled Veggie Dip Mix with broth.
- Meanwhile, place a grill basket on grill. When hot, add veggies from bag. Grill, stirring occasionally, until tender and lightly browned, about 10-15 minutes, or until desired doneness.
- Stir grilled veggies into cooked quinoa.
Makes 6 servings.
Make Ahead: Prepare step 1. Refrigerate up to 1 day ahead.
For remix Shrimp Quinoa Salad recipe: Place 2 leftover servings in a storage container. Refrigerate up to 2 days.