Grilled zucchini and quinoa salad

Audrey Egbert

3 medium zucchini (, cut into ½” thick slices)

2 Tablespoons (30ml) olive oil (, for brushing)

1 ½ cups (360ml) cooked quinoa

1 cup (240ml) cherry tomatoes, halved or quartered

3 Tablespoons (45ml) minced red onion

4 oz. (113g) feta cheese

1 (15 oz- 425g) can black beans, white beans or chickpeas ((drained))

salt and pepper (, to taste)

¼ cup (60ml) fresh chopped basil

1 cup cooked or grilled corn kernels, ((optional) )

subheading: FOR THE DRESSING:

¼ cup (60ml) olive oil

2 Tablespoons (30ml) balsamic vinegar

zest of 1 medium lemon

2 Tablespoons (30ml) fresh lemon juice

½ teaspoon (3ml) sugar

2 cloves garlic (, minced)

¼ teaspoon kosher or sea salt (, or to taste)

¼ teaspoon fresh cracked black pepper

¾ teaspoon dried oregano or 2 teaspoons fresh chopped oregano

Cook quinoa to package instructions and allow to cool completely. Set aside.

Heat grill. Lightly brush zucchini slices and season all sides with salt and pepper. Grill each side of zucchini until brown and crisp, about 2 to 3 minutes.

Chop grilled zucchini into large bite sized pieces.

In large bowl whisk together all the dressing ingredients (olive oil, balsamic vinegar, lemon zest, lemon juice, sugar, garlic, salt, pepper, and oregano) Taste the dressing and adjust salt, pepper or additional seasonings, to taste.

In the same dressing bowl, add the zucchini, quinoa, cherry tomatoes, red onion, feta cheese, beans or chickpeas, and basil or corn. Gently toss everything together.

You can eat it right away at room temperature or serve chilled for the next day. Enjoy!

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