Spring Quinoa Salad Bowl with Grilled Vegetables and Lemon Vinaigrette

Instructions

1. 1

   Rinse 1 cup quinoa under cold water in a fine mesh strainer.

2. 2

   In a medium saucepan, bring 2 cups water to a boil. Add the rinsed quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

3. 3

   While the quinoa is cooking, preheat a grill or grill pan over medium-high heat.

4. 4

   Slice 1 medium zucchini, 1 medium bell pepper, and 1 medium red onion into thick strips. Halve 1 cup cherry tomatoes.

5. 5

   In a large bowl, toss the sliced vegetables with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2/4 teaspoon black pepper.

6. 6

   Grill the vegetables for about 5-7 minutes on each side or until they are tender and have grill marks. Remove from heat and set aside to cool slightly.

7. 7

   In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon Dijon mustard, and 1 tablespoon honey to make the vinaigrette.

8. 8

   In a large bowl, combine the cooked quinoa, grilled vegetables, 1/4 cup chopped fresh parsley, and 1/4 cup crumbled feta cheese. Drizzle with the lemon vinaigrette and toss gently to combine.

9. 9

   Serve the salad warm or at room temperature.