• 2 tbsp. salted butter
• 1 tsp. fresh tarragon leaves, cut into thirds
• 1 tsp. minced garlic
• 1/2 tsp. salt, optional
• 1/3 c. soft goat cheese
If using bamboo skewers, soak in water for 1 hour. Place mushrooms on skewers. Place the tomatoes on separate skewers. Add each section of onion horizontally through the rings, on their own skewers, so they will lie flat on the grill. Place all skewered vegetables and the asparagus on a baking sheet. Brush lightly with 2 teaspoons oil. Set aside.
Bring 1 1/3 cups water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside.
Melt the butter in a large saucepan on medium heat. Stir in the remaining 1 tablespoon oil, the tarragon, garlic and salt. Heat for 30 seconds. Remove from heat and set aside.
Preheat the grill to medium. Lightly grease the grill. Grill the onions first, for 3 minutes. Flip the onions, then add the mushrooms. Grill for 3 minutes. Flip the onions and mushrooms, then add the asparagus. Grill for another 3 minutes. Turn the vegetables once again and add the tomatoes for the last 3 minutes.
Remove all the vegetables from the grill. Remove the tomatoes and mushrooms from the skewers and place in the saucepan with the seasoned butter. Cut the asparagus into thirds, then cut the onion into large dice. Add to the other vegetables. Toss gently to coat vegetables in the seasoned butter and vegetable juices.
Preheat broiler with the oven rack in the middle. Spread the quinoa evenly in a casserole dish and spoon the grilled vegetables on top. Crumble the goat cheese over the vegetables. Broil for 3 to 5 minutes, until goat cheese is slightly melted. Serve.
Nutrition information per serving:
Calories 275 Fat 16 g Sodium 105 mg
Carbohydrates 26 g Saturated fat 6 g Calcium 56 mg
Protein 9 g Cholesterol 21 mg Dietary fiber 4 g
Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 3 fat.