Ok, it's officially summer in California and it's officially hot!!! I'm pregnant and Im roasting here people! And because it is so hot Ben prefers that we do as much cooking as possible outside on the grill. Some nights that makes things a bit tricky since BBQ-ing casseroles or desserts on a grill might prove a bit unconventional, not to mention unsafe :) But I do what I can to make most of our meals grill-able and functional enough to use the side burner attached to the BBQ.
1/2 cup balsamic vinegar
1/4 cup olive oil
2 garlic cloves, crushed
2 tablespoons honey
salt and pepper to taste
2 1/2 cups bread, cubed and grilled
juice of 2 large lemons
olive oil for drizzling
1 1/2 cups quinoa, prepared according to package instructions
1 1/4 cups fresh strawberries, cut in half
1/2 cup onions, very thinly sliced
1-2 avocados, diced
1/2 cup loosely packed basil, chopped
To make dressing, combine balsamic vinegar, honey, crushed garlic cloves, olive oil, salt and pepper and stir to combine. Set aside to let garlic permeate the ingredients. Prepare the bread by cutting it into 1-inch cubes . Skewer the bread cubes onto wooden skewers and drizzle with olive oil, then lemon juice, on both sides.
Salt and pepper the bread and place onto the grill until they are browned on all sides. We like ours nice and crispy on the outside, but feel free to pull your bread off of the grill when it is perfect for you and your family.
Meanwhile cook your quinoa according to package directions. Once bread is grilled and quinoa is cooked you can arrange your salad. Place, quinoa, cubed bread, strawberries, onions, basil and avocados into a large salad bowl and stir to combine. Only when you are ready to serve should you add your dressing so the bread doesn't sit to long and become soggy.