GRILLED VEGETABLE QUINOA SALAD

By TPMay

Ingredients

• 1 cup quinoa (rinsed)
• 2 cups water
• 1 zucchini (cut in 1/4-inch slices)
• 1 yellow squash (cut in 1/4-inch slices)
• 4 scallions (sliced)
• 7 tablespoons extra-virgin olive oil (divided)
• 1 cup cherry tomatoes (halved)
• 1 lemon (juiced)
• 2 tablespoons mint leaves (chopped)
• 2 tablespoons dill (chopped)
• 1/3 cup feta cheese (crumbled)
• kosher salt and freshly ground black pepper (to taste

Preparation

Step 1

Preheat grill or grill pan to medium-high heat.
In a medium pot, bring water to a simmer. Add the quinoa, cover and turn the heat to low. Cook until the quinoa is tender, about 10-15 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, add zucchini, squash and scallions with 2 tablespoons of olive oil, salt and pepper and toss to coat. In a small bowl add the tomatoes, 1 tablespoon olive oil, salt and pepper and toss to coat. Place zucchini, squash and scallions on the grill and grill for 3 minutes or until golden. Flip and grill the other side until golden and tender about 3 minutes. Place tomatoes on the grill in foil packet and grill until charred and tender about 5 minutes. Slice the scallions into 1/2-inch pieces.
Meanwhile, in a small bowl add lemon juice, 4 tablespoons olive oil and whisk together. Season with salt and pepper.
In a large bowl add the cooked quinoa and grilled vegetables and mix to combine. Add the dressing, mint, dill and feta cheese and toss.
Helpful tip: roast vegetables in a 400ºF oven until charred instead of grilling.